My Wonderful World

W e l c o m e... And Enjoy!

Wednesday, March 17, 2010

Reuben Casserole

Here is a quick and easy supper ready to serve in your Lodge Cast Iron skillet.    A very comforting Irish dish with a Southern Flair.   

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Reuben Casserole W/ Cornbread

20 ounce sauerkraut, drained
2 medium tomatoes, sliced thin
1/3 cup thousand island salad dressing
2 1/4 ounce black olives, drained
6 ounce corned beef, shredded
6 ounce Swiss cheese, shredded
1  egg
1 cup buttermilk
1/3 cup milk
3 tablespoon oil
1 cup self rising corn meal mix
1 teaspoon sugar
1/2 cup mayonnaise
1/2 cup mustard, prepared
1 teaspoon onion, minced

Preheat oven to 425F.

In ungreased 10 1/2" cast iron skillet, layer sauerkraut, tomato slices, salad dressing, olives and corned beef. Top with cheese; set aside.

In medium bowl, beat egg. Add buttermilk, milk and oil; mix well. Add remaining cornbread ingredients; stir until smooth. Pour over filling mixture in skillet.

Bake for 30 to 35 minutes or until golden brown. Meanwhile, combine all mustard sauce ingredients, blend well. Serve casserole with mustard sauce.

Yield: 6 servings

** Exported from Now You're Cooking! v5.86 **


George Gaston said...

Bill... this sounds absolutely incredible! A reuben sandwich is my favorite and now you have given me the same wonderful flavors in a casserole. Many many thanks

Have a Happy St. Patrick's Day!

Gary said...

Bill, I have to second the above comment. I have tried many of the dish's you have posted. I can't wait to fix this one, Thanks - G

Jessica {The Novice Chef} said...

This sounds fabulous! I am so glad I discovered your blog!!

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