Reuben Pot Pie With Pumpernickel Biscuits |
|
 |
Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
A unique twist on the Reuben Casserole. This can be served with a quick mustard sauce...just mix together 1/2 cup each mayonnaise and mustard with 1 teaspoon minced onion. Ingredients:
1 (27 ounce) can sauerkraut, drained |
2 medium tomatoes, thinly sliced |
1/4 cup thousand island dressing |
2 tablespoons butter |
1 lb corned beef (thinly sliced or shredded) |
2 cups shredded swiss cheese |
2 2/3 cups bisquick baking mix |
1/4 cup crushed rye crackers |
1/4 cup softened butter |
1 teaspoon cocoa powder |
2 teaspoons molasses |
1/2 teaspoon caraway seed |
2/3 cup milk |
Directions:
1. Spread the sauerkraut in ungreased 9 x13 baking dish. Arrange the tomato slices over sauerkraut, spread with dressing and dot with 2 tablespoons butter.
2. Top with the corned beef and cheese.
3. Bake at 375°F for 20 minutes.
4. While the casserole is baking, mix together the baking mix, cracker crumbs, 1/4 cup butter, cocoa, molasses and caraway seeds.
5. Add the milk and stir with fork to make a dough.
6. Beat 30 seconds, smooth into a ball and knead 10 times on a surface dusted with baking mix.
7. Roll the dough out 1/2 thick and cut out with a biscuit cutter or glass.
8. Arrange the biscuits evenly over the top of the casserole.
9. Bake at 375°F for 15 to 20 minutes or until the biscuit are golden brown.
|
|