Rueben Casserole

We are in Mississippi this week with Ben's family.  His parents made the move from Nashville to Mississippi this last year.  I'll tell you about our Christmas at the lake house in the next post.

We had wonderful meals this week.  Tonight we tried out a Rueben Casserole from Souther Living Cookbook.  I love Ruebens so I was very excited about this choice.  The results were good, but we all have ideas on how to improve this one.  I give this recipe 3 cookies with room for improvement.

If you like Ruebens and eat sauerkraut for New Years, you may want to try this one out.  Maybe incorporate some of the suggestions following the recipe.



check out those layers

 Ingredients:
1 (32 oz) jar sauerkraut, drained
2 medium tomatoes sliced thinly
2 Tbl. Thousand Island
2 Tbl. butter
4 (2.5 oz) pkgs. corned beef
2 cups shredded swiss cheese
1 (10 oz.) refrigerated buttermilk flaky biscuits
2 rye crackers, crushed
1/4 tsp. caraway seeds

Directions:
1.  Drain sauerkraut and place in bottom of a 9x13 pan
2.  slice tomatoe and layer over the sauerkraut
3.  pour dressing over the tomatoes
4.  Lay out the corned beef on top of the tomatoes and dressing
5.  place shredded cheese on top of the corn beef
6.  seperate each bisquit into 3 layers (They actually pull apart easily as uncooked bisquits) and lay on top of the cheese
7.  crush rye crackers and place on top of biscuits
8.  spread the caraway seeds on top
9.  Bake in oven at 425 degrees for 10 minutes

My suggestion:
Complete steps 1-5 (increase dressing) and bake in oven for 15-20 minutes.  Then complete steps 6-9.

Other suggestions:
reduce the amount of sauerkraut by 1/2
increase the amount of cheese
put a layer of rye toast on the bottom of the pan