Quick reuben supper

Yield: 8 Servings

Measure Ingredient
32 ounces Sauerkraut; drained
½ teaspoon Caraway seeds
⅔ cup Thousand Island salad dressing
12 ounces Corned beef; sliced thinly
2 cups Shredded Swiss cheese
1 can Refrigerated buttermilk biscuits; (4-1/2 oz.)
½ cup Finely crushed rye crackers

Heat oven to 350 degrees. Spread sauerkraut in 9-by-13-inch baking dish.Sprinkle with caraway seed. Cover with dressing. Top with corned beef and cheese. Bake in preheated oven 15 minutes. Raise oven temperature to 375 degrees. Meanwhile, separate and place each biscuit on crushed crackers. Roll each into 4-inch circle, coating both sides with crackers.

Arrange over casserole and bake 15-20 minutes. Formatted by Lynn Thomas dcqp82a@.... Source: Cleveland Sun News 4-23-98. Lynn's notes: Made this 5-5-98; cut the corned beef into thin ribbons and sprinkled over the casserole and used Rye Crisp crackers. Very easy dish to make and it tasted wonderful!

Recipe by: Cleveland Sun 4-23-98 Posted to TNT Recipes Digest by LYNN_THOMAS <LYNN_THOMAS@...> on May 06, 1998

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