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Reuben Casserole
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| 27 ounces | sauerkraut (1 lb 11 oz can), drained |
| 2 | tomatoes, medium -- sliced |
| 2 tablespoons | 1000 Island Dressing |
| 2 tablespoons | butter |
| 2 packages | Hormel Sliced Corned Beef (4 oz cans), shredded |
| 2 cups | swiss cheese (8 oz package), shredded |
| 1 can | Pillsbury refrigerated 6 flaky Tender flak |
| 2 | crisp rye crackers, crushed |
| 1/4 teaspoon | caraway seed |
Oven 425
Spread sauerkraut in bottom of 12x8" baking dish.
Top with tomato slices; dot with dressing and butter.
Cover with corn beef; sprinkle with cheese.
Bake 425 for 15 minutes. Remove casserole from oven.
Separate each biscuit into 3 layers; slightly overlap biscuit layers on
casseroles to form 3 rows. Sprinkle with crackers and caraway seed.
Bake 425 for 15 - 20 minutes.
Per Serving (excluding unknown items): 34 Calories; 4g Fat (98.8% calories
from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 10mg
Cholesterol; 39mg Sodium. Exchanges: 0 Vegetable; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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