Reuben Casserole Recipe
Ingredients
| Sauerkraut | 1 Can (10oz), drained | |
| Corned beef | 1 Can (10oz), broken | |
| Shredded Swiss cheese | 2 Cup (16 tbs) | |
| 1/2 cup mayonnaise or salad dressing | ||
| 1/4 cup bottled Thousand Island salad dressing | ||
| Tomatoes | 2 Medium, sliced | |
| Butter/Margarine | 2 Tablespoon | |
| 1/4 cup pumpernickel bread crumbs | ||
Directions
1. Place sauerkraut in 1 1/2-quart glass casserole. Top with corned beef, then shredded cheese. Combine mayonnaise and Thousand Island dressing, spread over cheese. Top with tomato slices, set aside. Place butter in small glass bowl.
2. Microwave for about 1 minute on med.high (Roast), or until melted. Stir in bread crumbs. Sprinkle buttered crumbs over tomato slices.
3. Microwave for 12 to 16 minutes on med.high (Roast), or until heated through (about 150°F). Let stand 5 minutes before serving.
2. Microwave for about 1 minute on med.high (Roast), or until melted. Stir in bread crumbs. Sprinkle buttered crumbs over tomato slices.
3. Microwave for 12 to 16 minutes on med.high (Roast), or until heated through (about 150°F). Let stand 5 minutes before serving.
Chef
