Corned Beef 'n' Sauerkraut Bake |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I love Reuben sandwiches, so this recipe was a dream come true! We especially like it with my husband's homemade sauerkraut.Susan Stahl, Duluth, Minnesota Ingredients:
1-3/4 cups sauerkraut, rinsed and well drained |
1/2 pound thinly sliced deli corned beef, julienned |
2 cups (8 ounces) shredded swiss cheese |
1/4 cup thousand island salad dressing |
2 medium tomatoes, thinly sliced |
6 tablespoons butter, divided |
1 cup coarsely crushed seasoned rye crackers |
Directions:
1. In a greased 1-1/2 -qt. baking dish, layer half of the sauerkraut, corned beef and cheese. Repeat layers. Drop salad dressing by teaspoonfuls over the cheese. Arrange tomato slices over the top; dot with 2 tablespoons butter.
2. In a small saucepan, melt remaining butter. Stir in crumbs; sprinkle over top of casserole. Bake, uncovered, at 400° for 30-35 minutes or until heated through. Yield: 6 servings.
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