WKYT - Chef Walter - Recipes

Reuben Casserole Thursday, June 30, 2011


1 onion, chopped
1 medium bell pepper, chopped
2 tsp olive oil
2 cups deli corned beef, chopped
1 14 oz sauerkraut, rinsed and drained
1 can condensed cream of chicken soup, undiluted
1 cup Swiss cheese, shredded
1/3 cup low fat milk
½ cup thousand island dressing
4 slices rye bread, cubed
2 TBSP butter, melted


In a large skillet, sauté onion and bell pepper in oil until tender. Stir in beef, kraut, soup, ¾ cup cheese, milk and salad dressing. Heat through and transfer to a 9x13 baking dish which has been sprayed lightly with cooking oil spray. Toss bread cubes with butter and sprinkle over mixture. Bake uncovered at 350 deg about 20 minutes or until bread starts to brown. Sprinkle with remaining cheese and bake an additional 5 minutes or until cheese has melted.


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