Name: Reuben Casserole with Rye Biscuits
Ingredients: 1 cn Sauerkraut; (27 oz.); 2 md Tomatoes; thinly sliced; 1/4 c Thousand Island dressing; 2 tb Butter; 3 pk Sliced corned beef; 2 c Shredded Swiss cheese; 2 2/3 c Bisquick baking mix; 1/4 c Crushed rye crackers; 1/4 c Soft butter; 1 ts Cocoa; 2 ts Molasses; 1/2 ts Caraway seeds; 2/3 c Milk; 1/2 c Mayonnaise or salad dressing; 1/2 c Mustard; 1 ts Chopped onion

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CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Grains	Swiss	Casseroles	1	Servings

INGREDIENTS

1	cn	Sauerkraut; (27 oz.)
2	md	Tomatoes; thinly sliced
1/4	c	Thousand Island dressing
2	tb	Butter
3	pk	Sliced corned beef
2	c	Shredded Swiss cheese
2 2/3	c	Bisquick baking mix
1/4	c	Crushed rye crackers
1/4	c	Soft butter
1	ts	Cocoa
2	ts	Molasses
1/2	ts	Caraway seeds
2/3	c	Milk
1/2	c	Mayonnaise or salad dressing
1/2	c	Mustard
1	ts	Chopped onion

INSTRUCTIONS

MUSTARD SAUCE
Spread sauerkraut in ungreased rectangular pan 13 by 9 by 2 inch. Arrange
tomato slices over sauerkraut, spread with dressing and dot with 2
tablespoons butter. Top with corn beef and cheese. Bake 15 minutes. Mix
baking mix, cracker crumbs, 1/4 cup butter, the cocoa, molasses and caraway
seeds. Add milk, stir with fork into dough. Beat 30 seconds, smooth into
ball on surface dust with baking mix, knead 10 times. Roll 1/2 inch thick.
Cut with biscuit cutter.
Arrange biscuits evenly over top of casserole. Bake 15 to 20 minutes at 425
degrees. Serve with quick mustard sauce.
Recipe by: Bisquick Site - Found By Brenda Whimsey Stephens
Posted to brand-name-recipes by Tiina <4Angels@videotron.ca> on Mar 05,
1998

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