Reuben Casserole Recipe
Ingredients
| 1 pound 11-ounce can sauerkraut, drained | ||
| Tomatoes | 2 Medium, sliced | |
| Thousand island dressing | 2 Tablespoon | |
| Butter | 2 Tablespoon | |
| Corned beef package | 2 , shredded | |
| Shredded Swiss cheese | 2 Cup (16 tbs) | |
| 1 can Refrigerated 6 Flaky Buttermilk or Flaky Baking Powder Biscuits | ||
| 2 crisp rye crackers, crushed | ||
| Caraway seed | 1/4 Teaspoon | |
Directions
Spread sauerkraut in bottom of 12x8-inch baking dish.
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.
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.
Chef
