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Recipe Source: cdkitchen.com
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Yummy Reuben Bake
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Serves/Makes: 6
Ready in: 30-60 minutes
- 1 can (25- or 29 ounce size) sauerkraut, drained
- 1/2 teaspoon caraway seeds
- 1/2 cup Thousand Island salad dressing
- 10 ounces fresh corned beef, sliced thinly
- OR
- 1 can (12 ounce size) corned beef, cut in small chunks
- 2 cups shredded Swiss cheese, packed lightly
- 1 can (4.5 ounce size) refrigerated buttermilk biscuits
- 1/2 cup crushed rye crackers
- 2 tablespoons margarine or butter, softened
Heat oven to 425 degrees F. Spread sauerkraut in 9-by-13-inch baking pan. Sprinkle with caraway seeds. Cover with dressing. Top with corned beef and cheese. Bake in preheated oven 15 minutes. Separate and place each biscuit on crushed crackers. Roll each into 4-inch circle, coating both sides with crackers. Arrange over casserole. Bake in preheated oven 15-20 minutes. Brush biscuit tops with butter or margarine before serving.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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