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Reuben Casserole Recipe
|Canned sauerkraut||27 Ounce, drained (1 Pound 11 Ounce Can)|
|Tomatoes||2 Medium, sliced|
|Thousand island dressing||2 Tablespoon|
|Sliced corned beef||8 Ounce, shredded (Hormel, 2 Packages, 4 Ounce Each)|
|Shredded swiss cheese||8 Ounce (2 Cups Or 1 Package)|
|Refrigerated buttermilk biscuits/Flaky baking powder biscuits||1 Can (10 oz) (6 Flaky Biscuits)|
|Rye crackers||2 , crushed (Crisp)|
|Caraway seed||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 2063 Calories from Fat 1016
% Daily Value*
Total Fat 115 g176.6%
Saturated Fat 58.8 g294%
Trans Fat 0 g
Cholesterol 370.6 mg
Sodium 8390.2 mg349.6%
Total Carbohydrates 144 g48%
Dietary Fiber 29.6 g118.4%
Sugars 38.3 g
Protein 126 g251.3%
Vitamin A 97.9% Vitamin C 242%
Calcium 208.4% Iron 91.9%
*Based on a 2000 Calorie diet
Top with tomato slices; dot with dressing and butter.
Cover with corned beef; sprinkle with cheese.
Bake at 425° for 15 minutes.
Remove casserole from oven.
Separate each biscuit into three layers; slightly overlap biscuit layers on casserole to form three rows.
Sprinkle with crackers and caraway seed.
Bake at 425° for 15 to 20 minutes until biscuit topping is golden brown.