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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Traditional Reuben taste-but without the bread. Sauerkraut fans will love this hearty, layered casserole shared by Agnes Golian of Garfield Heights, Ohio. TIP: Round out this meal for two with dinner rolls and a light fruit dessert. Ingredients:
1 can (8 ounces) sauerkraut, rinsed and well drained |
1/8 teaspoon caraway seeds |
1 small tomato, cut into thin wedges |
2 tablespoons thousand island salad dressing |
1 package (2 ounces) thinly sliced deli corned beef |
1/4 cup shredded swiss cheese |
1/4 cup cubed rye bread |
2 teaspoons butter, melted |
Directions:
1. Place the sauerkraut in an ungreased 3-cup baking dish; sprinkle with caraway seeds. Layer with the tomato wedges, salad dressing, corned beef and Swiss cheese. Toss bread cubes and butter; sprinkle over the top.
2. Bake, uncovered, at 375° for 25-30 minutes or until heated through. Yield: 2 servings.
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