Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Hot Reuben Casserole
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- #89
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
Mustard Sauce
1 package (1 ounce size) powdered white sauce mix
1 1/4 cup milk
2 tablespoons spicy brown mustard
1/2 teaspoon caraway seeds
Casserole
8 ounces sauerkraut, rinsed and drained
1 tablespoon pickle relish
8 slices rye bread, cut into 1/2-inch cubes
1/3 cup Thousand Island salad dressing
6 ounces corned beef, cut into 1/2-inch strips
2 ounces Swiss cheese, shredded
directions
Prepare white sauce according to package directions using milk. Stir in the spicy brown mustard and caraway seeds. Set aside.
Preheat oven to 350 degrees F.
In a small bowl, combine sauerkraut and relish. In another bowl, combine rye bread cubes and Thousand Island dressing.
Grease a medium casserole dish. Spread half the bread mixture on the bottom followed by half the sauerkraut mixture and half the mustard sauce.
Add the corned beef and the Swiss cheese. Layer with remaining sauerkraut mixture and remaining sauce. Top with remaining bread mixture.
Bake until the top is golden and filling is cooked through, about 35 minutes.
added by
margjohnson
nutrition data
Nutritional data has not been calculated yet.
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