Reuben Casserole Recipe
Ingredients
1 pound 11-ounce can sauerkraut, drained
2 medium tomatoes, sliced
2 tablespoons Thousand Island dressing
2 tablespoons Butter
2 (4 ounce) packages Hormel Sliced Corned Beef, shredded
2 cups (8-ounce package) shredded Swiss cheese
1 can Refrigerated 6 Flaky Buttermilk or Flaky Baking Powder Biscuits
2 crisp rye crackers, crushed
1/4 teaspoon caraway seed
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.
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