Reuben Casserole W/ Cornbread

Name: Reuben Casserole W/ Cornbread
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 20 ounces sauerkraut, drained; 2 medium tomatoes, sliced thin; 1/3 cup thousand island dressing; 2 1/4 ounces black olives, drained; 6 ounces corned beef, shredded; 6 ounces swiss cheese, shredded; 1 egg; 1 cup buttermilk; 1/3 cup milk; 3 tablespoons oil; 1 cup self-rising cornmeal mix; 1 teaspoon sugar; 1/2 cup mayonnaise; 1/2 cup mustard, prepared; 1 teaspoon onion, minced

Submitted by Mr. Bill in TN

"A great hearty meal!"

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Ready In:: 55mins
Ingredients:: 15
Serves:: 6

ingredients

FILLING
20 ounces sauerkraut, drained
2 medium tomatoes, sliced thin
¹⁄₃ cup thousand island dressing
2 ¹⁄₄ ounces black olives, drained
6 ounces corned beef, shredded
6 ounces swiss cheese, shredded
CORNBREAD
1 egg
1 cup buttermilk
¹⁄₃ cup milk
3 tablespoons oil
1 cup self-rising cornmeal mix
1 teaspoon sugar
QUICK MUSTARD SAUCE
¹⁄₂ cup mayonnaise
¹⁄₂ cup mustard, prepared
1 teaspoon onion, minced

directions

Preheat oven to 425F 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 30-35 minutes or until golden brown.
Meanwhile, combine all mustard sauce ingredients, blend well.
Serve casserole with mustard sauce.

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RECIPE SUBMITTED BY

Mr. Bill in TN

Kingston, Tennessee

I am loving my life and times being retired. Enjoy cooking, fine dining and traveling by cruise ship as much as I can. Mexico is my new love for traveling and dining. Living well is life's best revenge. Bon Appetit and Enjoy YOUR Wonderful World.

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