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Reuben Casserole
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1 jar (16 ounces) sauerkraut, rinsed and well drained
1-1/4 cups chopped cooked corned beef (about 1 pound)
1 cup (8 ounces) sour cream
1 small onion, chopped
1 garlic clove, minced
1 cup (4 ounces) shredded Swiss cheese
2 slices rye bread, cubed
2 tablespoons butter, melted
In a large bowl, combine the sauerkraut, corned beef, sour cream, onion and
garlic. Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with cheese
and bread; drizzle with butter. Bake, uncovered, at 350° for 25-30 minutes or
until heated through.
Yield: 4 servings.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |