This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Yummy Reuben Bake
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- #8479
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 can (25- or 29 ounce size) sauerkraut, drained
1/2 teaspoon caraway seeds
1/2 cup Thousand Island salad dressing
10 ounces fresh corned beef, sliced thinly
OR
1 can (12 ounce size) corned beef, cut in small chunks
2 cups shredded Swiss cheese, packed lightly
1 can (4.5 ounce size) refrigerated buttermilk biscuits
1/2 cup crushed rye crackers
2 tablespoons margarine or butter, softened
directions
Heat oven to 425 degrees F.
Spread sauerkraut in 9-by-13-inch baking pan. Sprinkle with caraway seeds. Cover with dressing. Top with corned beef and cheese. Bake in preheated oven 15 minutes.
Separate and place each biscuit on crushed crackers. Roll each into 4-inch circle, coating both sides with crackers.
Arrange over casserole. Bake in preheated oven 15-20 minutes. Brush biscuit tops with butter or margarine before serving.
added by
kidokitty
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 20, 2004
This was WONDERFUL. Had leftover corned beef from making corned beef and cabbage. What a great different Reuben. Everyone should try this. The buttermilk bisq. on top made it oh soooooo different. This is a keeper.