Mini Reuben Casseroles

Mini Reuben Casseroles
Mini Reuben Casseroles

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Medium Onion, chopped

  • 1

    Medium Green Pepper, chopped

  • 2

    tsp. Olive Oil

  • 2

    Cups Cooked Roast Beef, cubed

  • 1

    Can (14 oz.) Sauerkraut, rinsed and drained

  • 1

    Can Cream of Chicken Soup, undiluted

  • 1 1/4

    Cups (5 oz.) Swiss Cheese, shredded, divided

  • 1/3

    Cup Milk

  • 1/2

    Cup Thousand Island Dressing

  • 2

    Slices Rye Bread, cubed

  • 1

    Tbs. Butter, melted

  • 1/2

    tsp. Onion Powder

Directions

Preheat oven to 350 degrees. In a large skillet, saute onion and pepper in oil until tender. Stir in meat, 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. In a small bowl, toss bread cubes with butter and onion powder. Arrange over tops. Bake, uncovered, 15 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until the cheese is melted.

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