Hot Reuben Pot Pie

By keenan

Ingredients

• 1 can (14 oz) sauerkraut, drained
• 1/2 cup chili sauce
• 1/4 cup mayonnaise
• 1 lb sliced corned beef (from deli), cut into 1/2-inch strips
• 1 can (12 oz) refrigerated buttermilk biscuits
• 1 cup shredded Swiss cheese (4 oz)

Details

Servings 6
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 375°F. Spray 2-quart round casserole with cooking spray.

Spread sauerkraut evenly in bottom of casserole. In medium bowl, stir chili sauce and mayonnaise until blended. Add corned beef; toss until evenly coated. Spoon over sauerkraut. Cover; bake 30 minutes.

Meanwhile, separate dough into 10 biscuits; cut each biscuit crosswise in half. Arrange biscuit pieces over partially baked casserole. Bake uncovered 18 to 20 minutes or until biscuits are golden brown. Sprinkle cheese over top. Bake 3 to 5 minutes longer or until cheese is melted.