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Mini Reuben Casseroles

Mini Reuben Casseroles
These cute and creamy individual roast beef casseroles have the classic flavors of a Reuben sandwich. —Taste of Home Test Kitchen
4 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 2 teaspoons olive oil
  • 2 cups cubed cooked beef roast
  • 1 can (14 ounces) sauerkraut, rinsed and well drained
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1-1/4 cups (5 ounces) shredded Swiss cheese, divided
  • 1/3 cup 2% milk
  • 1/2 cup Thousand Island salad dressing
  • 2 slices rye bread, cubed
  • 1 tablespoon butter, melted
  • 1/2 teaspoon onion powder

Directions

  • In a large skillet, saute onion and pepper in oil until tender. Stir
  • in the roast, sauerkraut, soup, 1 cup cheese, milk and salad
  • dressing; heat through. Transfer to four greased 10-oz. ramekins or
  • custard cups. Place ramekins on a baking sheet.
  • In a small bowl, toss bread cubes with butter and onion powder.
  • Arrange over tops. Bake, uncovered, at 350° for 15 minutes.
  • Sprinkle with remaining cheese. Bake 5-10 minutes longer or until
  • cheese is melted. Yield: 4 servings.
Nutrition Facts: 1 serving equals 650 calories,
© Taste of Home 2013

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Mini Reuben Casseroles (continued)

Nutrition Facts: 41 g fat (15 g saturated fat), 130 mg cholesterol, 1,782 mg sodium, 31 g carbohydrate, 5 g fiber, 37 g protein.
© Taste of Home 2013