Reuben Casserole with Cornbread
Source of Recipe
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Makes 6 servings.
2 10-oz cans sauerkraut, drained
2 medium tomatoes, thinly sliced
1/3 cup Thousand Island salad dressing
2-1/4 oz can sliced black olives, drained
6 oz thinly sliced corned beef, shredded
6 oz (1-1/2 cups) shredded Swiss cheese
1 egg
1 cup buttermilk
1/3 cup milk
3 Tbsp oil
1 cup Self-Rising Corn Meal Mix
1/3 cup Self-Rising Flour
1 tsp sugar
1/2 cup mayonnaise
1/2 cup prepared mustard
1 t finely chopped onion
Heat oven to 425 degrees. 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.
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