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Reuben Casserole Recipe

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This recipe for Reuben Casserole, by , is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marlene "Gail" Polk-Pearson
Added: Monday, May 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. 11 oz. Sauerkraut, drained
2 Tbsp. Thousand Island Dressing
8 oz. deli-style Corned Beef, shredded
2 C. Swiss Cheese, shredded
1 pkg. refrigerated Crescent Rolls
2 Rye-Krisp crackers, crushed
Optional:
2 medium Tomatoes, sliced
1/4 tsp. Caraway seeds

Directions:
Directions:
Spread sauerkraut evenly in bottom of 9x13 pan. If using, top with tomatoes. Dot with Thousand Island Dressing, spreading as best you can. Cover with corned beef, sprinkle with Swiss Cheese. Bake at 425 for 15 minutes. Remove from oven, cover with crescent roll dough. Sprinkle with crushed crackers and if using, caraway seeds. Return to oven and bake for an additional 15-18 minutes.

Personal Notes:
Personal Notes:
I received this recipe from Willie Hill, LPN who I worked with at Mercy Hospital on the OB/GYN unit.

 

 

 

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