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Russian Reuben Casserole

Submitted by: Mary on 08/11/2003
5536 views
2.71 avg rating
218 votes
 
 
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Ingredients

1 14 oz Can saurkraut (sour kind)
2 lbs Thinly sliced corned beef, cut into strips
8 ozs Shredded swiss cheese
8 ozs Cream cheese, softened


RUSSIAN DRESSING:

1 c Mayonnaise
1/4 c Tomatoe sauce
1 T Minced parsley
1 T Heavy cream
1 T Grated onion
1/4 t Dry mustard
1/4 t Worcestershire sauce
3 drops Hot-pepper sauce
2 t Splenda

Directions

CASSEROLE:



Heat oven to 400F degrees. Spray 12 X 8-inch glass baking dish with nonstick cooking spray.



Place 1/3 of the corned beef strips in bottom of baking dish.



Whip cream cheese until fluffy. Drain saurkraut well. Blend in the saurkraut well.



Add a layer of 1/3 of the cream cheese mixture on the corned beef.



Next add layer of 1/3 of the swiss cheese.



Repeat layers, you should have 3, ending with swiss cheese.



Pour 3/4 cup of the russian dressing over the top and distribute evenly.



Spray a sheet of foil with cooking spray, place sprayed side down over baking dish.



Bake at 400F degrees for 20 minutes. Uncover, sprinkle with additional swiss cheese.



Bake uncovered an additional 5 to 10 minutes or until casserole is bubbly and cheese is melted and golden.













RUSSIAN DRESSING:



In small bowl, with fork, stir all ingredients until

well mixed. Cover and refrigerate.

Additional Information

You can make Rachel casserole, use smoked turkey breast in place or the corned beef and cole slaw for the saurkraut.

Servings

6

Calories

8

Time to prepare

20 minutes

Difficulty

Easy
 

Comments

This is wonderful served with mock potatoe salad, crisp kosher dill pickles, and an ice cold diet cream soda.



Add some type of low carb brownie or cookie for dessert.
 
 
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