Reuben Casserole
Ingredients
The dressing
-
½
cup
low fat mayonnaise
-
2
tablespoons
ketchup
-
2
tablespoons
sweet pickle relish
-
1 ½
teaspoons
dried minced onion
-
1
teaspoon
white vinegar
-
¼
teaspoon
minced garlic
-
⅛
teaspoon
salt
-
a pinch
black pepper
The casserole
-
7-14
oz
canned sauerkraut
-
1
can (8 oz)
reduced fat crescent roll dough
-
2
teaspoons
caraway seeds
-
1
lb
thinly sliced deli corned beef
-
8
oz
sliced 2% swiss cheese
Instructions
- 1. Combine the mayonnaise, ketchup, relish, dried onion, vinegar, garlic, salt, and pepper in a bowl and refrigerate for at least an hour.
- 2. Preheat the oven to 375°F and prepare a 9x13 casserole dish with cooking spray.
- 3. Unroll the crescent roll dough, press seams together, and spread it in the bottom of the dish. Sprinkle with 1 ½ teaspoons of caraway seeds and bake for 8-10 minutes until golden.
- 4. Layer the corned beef over the baked dough, then spread the dressing and sauerkraut mixture on top, followed by the swiss cheese slices.
- 5. Sprinkle the remaining caraway seeds over the cheese and bake for another 12-15 minutes until the cheese is melted and the casserole is heated through.
- 6. Slice into 8 pieces and serve.
Nutrition Facts (estimated)
Servings
8
Calories
265
Total fat
12g
Total carbohydrates
19g
Total protein
23g
Sodium
0mg
Cholesterol
0mg
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