WKYT - Chef Walter - Recipes

Hot Reuben Pot Pie Tuesday, March 22, 2011

Ingredients

1 14 oz can sauerkraut, drained
½ cup chili sauce
¼ cup mayonnaise
1 lb sliced corned beef (from deli), cut into 1/2-inch strips
1 12 oz can Pillsbury® Grands!® Jr. Golden Layers® refrigerated
buttermilk biscuits
1 cup shredded Swiss cheese (4 oz)

Directions

Heat oven to 350 deg. 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. Serve hot.

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