Mini Reuben Casseroles
By á-24734
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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
Details
Preparation
Step 1
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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