Reuben Casserole W/ Cornbread |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A great hearty meal! Ingredients:
20 ounces sauerkraut, drained |
2 medium tomatoes, sliced thin |
1/3 cup thousand island dressing |
2 1/4 ounces black olives, drained |
6 ounces corned beef, shredded |
6 ounces swiss cheese, shredded |
1 egg |
1 cup buttermilk |
1/3 cup milk |
3 tablespoons oil |
1 cup self-rising cornmeal mix |
1 teaspoon sugar |
1/2 cup mayonnaise |
1/2 cup mustard, prepared |
1 teaspoon onion, minced |
Directions:
1. Preheat oven to 425F degrees.
2. In ungreased 10 1/2 cast iron skillet, layer sauerkraut, tomato slices, salad dressing, olives and corned beef.
3. Top with cheese; set aside.
4. In medium bowl, beat egg.
5. Add buttermilk, milk and oil; mix well.
6. Add remaining cornbread ingredients; stir until smooth.
7. Pour over filling mixture in skillet.
8. Bake for 30-35 minutes or until golden brown.
9. Meanwhile, combine all mustard sauce ingredients, blend well.
10. Serve casserole with mustard sauce.
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