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Ingredientes
- 1 Tbsp. Dijon mustard
- 4 slc Rye bread
- 12 ounce corned beef brisket canned
- 1 lb sauerkraut liquid removed
- 1 can condensed tomato soup (10 3/4-ounce)
- 1/4 c. Water
- 3 Tbsp. Pickle relish (not sweet)
- 4 slc Swiss cheese (1-ounce each) cut into 1/2-inch
Direcciones
- Lightly grease an 8 or possibly 9-inch square baking dish. Spread mustard proportionately on one side of each bread slice. Cut bread into 1/2-inch squares (you should have about 3-1/2 c.). Scatter over bottom of prepared dish. Crumble corned beef over bread. In a large bowl mix saurkraut, soup, water and relish till well blended. Spoon over corned beef; cover loosely with waxed paper. Microwave on HIGH 6 to 8 min, rotating dish 1/2 turn twice till very warm. Place cheese on top to cover. Microwave uncovered on HIGH 1 minute or possibly till cheese is melted. Let stand uncovered 5 min.
- Makes 4 servings.
- Tested on 650-watt microwave.
- Fay, Rochester, NH
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 363g | |
| Recipe makes 4 servings | |
| Calories 440 | |
| Calories from Fat 198 | 45% |
| Total Fat 22.17g | 28% |
| Saturated Fat 9.33g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 2593mg | 108% |
| Potassium 700mg | 20% |
| Total Carbs 36.28g | 10% |
| Dietary Fiber 6.3g | 21% |
| Sugars 13.1g | 9% |
| Protein 25.09g | 40% |
