| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Vegetables, Grains | Swiss | Beef, Casseroles, Cheese, Vegetables | 8 | Servings |
INGREDIENTS
| 32 | oz | Sauerkraut; drained |
| 1/2 | ts | Caraway seeds |
| 2/3 | c | Thousand Island salad dressing |
| 12 | oz | Corned beef; sliced thinly |
| 2 | c | Shredded Swiss cheese |
| 1 | cn | Refrigerated buttermilk biscuits; (4-1/2 oz.) |
| 1/2 | c | Finely crushed rye crackers |
INSTRUCTIONS
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@prodigy.com. 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@prodigy.net> on May 06, 1998
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