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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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These cute and creamy individual roast beef casseroles have the classic flavors of a Reuben sandwich. Ingredients:
1 medium onion, chopped |
1 medium green pepper, chopped |
2 teaspoons olive oil |
2 cups cubed cooked beef roast |
1 can (14 ounces) sauerkraut, rinsed and well drained |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1-1/4 cups (5 ounces) shredded swiss cheese, divided |
1/3 cup 2% milk |
1/2 cup thousand island salad dressing |
2 slices rye bread, cubed |
1 tablespoon butter, melted |
1/2 teaspoon onion powder |
Directions:
1. In a large skillet, saute onion and pepper in oil until tender. Stir in the roast, sauerkraut, soup, 1 cup cheese, milk and salad dressing; heat through. Transfer to four greased 10-oz. ramekins or custard cups. Place ramekins on a baking sheet.
2. In a small bowl, toss bread cubes with butter and onion powder. Arrange over tops. Bake, uncovered, at 350° for 15 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Yield: 4 servings.
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