Reuben Casserole
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| Prep Time | 25 minutes |
| Cook Time | 25 minutes |
| Servings |
people
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Ingredients
- 1 tbs unsalted butter or vegetable oil
- 1 green bell pepper, diced
- 1 medium onion, diced
- 14.5 ounces sauerkraut, drained
- 1 1/4 pounds deli corned beef, cut into 1/4-inch pieces
- 1/2 cup red wine vinegar
- 1 1/2 tsp caraway seeds
- 10.75 ounces condensed cream of onion soup
- 1/3 cup sweet pickle relish
- 1/4 cup ketchup
- 20 ounces refrigerated shredded hash browns
- 2 cups shredded Swiss Cheese
Ingredients
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Instructions
- Preheat oven to 375°. In large skillet, melt butter over medium heat. Add bell pepper and onion, and cook 6 to 7 minutes or until vegetables are tender. Stir in sauerkraut, corned beef, 1/4 cup vinegar and caraway seeds, and cook 3 minutes or until h
- In medium bowl, stir together soup, relish, ketchup and remaining 1/4 cup vinegar. In 9x9-inch glass or ceramic baking dish, spread hash browns to cover bottom of dish. Spread half the soup mixture over potatoes (about 1 cup); sprinkle with half (about 1
- Bake 25 to 30 minutes or until top is lightly browned. Makes about 10 cups.