Yield: 1 Servings
|1 can||(16 oz) sauerkraut; drained and squeezed dry|
|1 small||Onion; finely chopped|
|¼ pounds||Cooked corned beef|
|1 cup||Sour cream|
|2 tablespoons||Prepared horseradish|
|1 cup||Shredded Swiss cheese; (4 ou|
Preheat the oven to 350° F. Place the sauerkraut, onion and corned beef in a blender or a food processor that has been fitted with its cutting blade.
Process until finely chopped. Combine the mixture with the remaining ingredients in a 1-quart casserole dish that has been coated with nonstick vegetable spray. Bake for 30 to 40 minutes, until heated through.
Note: You can serve this with crackers or pita chips, but if you want that authentic Reuben sandwich flavor, try serving it with crispy rye bagel chips or party (cocktail sized) rye bread.
NOTES : Formatted by C. Walden (and very nicely done, too!) cranew@...
Recipe by: Mr. Food®
Posted to MC-Recipe Digest V1 #824 by Crane Walden <cranew@...> on Oct 3, 1997