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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a great dish to serve for St. Patrick's Day - or any time. It features corned beef, sauerkraut and other ingredients that make Reuben sandwiches so popular. It's always well received at a potluck.Margery Bryan, Royal City, Washington Ingredients:
1 can (14 ounces) sauerkraut, rinsed and well drained |
1-1/4 cups chopped cooked corned beef |
1 cup (8 ounces) sour cream |
1 small onion, chopped |
1 garlic clove, minced |
1 cup (4 ounces) shredded swiss cheese |
2 slices rye bread, cubed |
2 tablespoons butter, melted |
Directions:
1. In a large bowl, combine the sauerkraut, corned beef, sour cream, onion and garlic.
2. Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with cheese and bread; drizzle with butter. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 4 servings.
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