Mini Reuben Casseroles
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 4 servings.
These cute and creamy little casseroles have the classic flavors of a Reuben sandwich. —Taste of Home Test Kitchen
Ingredients
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2 teaspoons olive oil
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1 medium onion, chopped
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1 medium green pepper, chopped
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2 cups cooked corned beef or roast beef
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1 can (14 ounces) sauerkraut, rinsed and well drained
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1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
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1-1/4 cups shredded Swiss cheese, divided
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1/3 cup 2% milk
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1/2 cup Thousand Island salad dressing
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2 slices rye bread, cubed
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1 tablespoon butter, melted
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1/2 teaspoon onion powder
Directions
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1.
Preheat oven to 350°. In a large skillet, heat oil over medium heat; add onion and pepper. Cook and stir until tender, 3-5 minutes. Stir in beef, sauerkraut, soup, 1 cup cheese, milk and salad dressing; heat through. Transfer to 4 greased 10-oz. ramekins or custard cups. Place ramekins on a baking sheet.
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2.
In a small bowl, toss bread cubes with butter and onion powder. Arrange over tops. Bake, uncovered, 15 minutes. Sprinkle with remaining 1/4 cup cheese. Bake until cheese is melted, 5-10 minutes longer.
Nutrition Facts
1 serving: 650 calories, 41g fat (15g saturated fat), 130mg cholesterol, 1782mg sodium, 31g carbohydrate (12g sugars, 5g fiber), 37g protein.
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