Receta Rueben Casserole (Slow Cooker)
I love Rueben sandwiches. I would eat them hourly if I could. So why not a Rueben casserole? It turned out fantastic. The taste is nearly identical to the sandwich and no greasy fingers. This has become a thing now.
Ingredientes
- Rye bread (6-8 slices)
- Sauerkraut (a can, jar or bag)
- Corned Beef sliced thin (1/2 pound)
- Russian Dressing (a bottle)
- Swiss Cheese (to your liking)
Direcciones
- Open a can, jar or bag of sauerkraut and drain it in a colander at least 3 hours.
- Toast 6-8 slices of Rye bread and cut into croutons.
- Line the bottom of the slow cooker with Rye croutons.
- Cover croutons with drained sauerkraut (sauerkraut is not good unless it makes you pucker. if you are not like me you might want to rinse your sauerkraut)
- Slice corned beef into narrow strips and cover sauerkraut.
- Cook covered on low for 8 hours.
- Drizzle Russian Dressing (you can also use Thousand Islands) until it covers the beef.
- Cover the dressing with Swiss cheese
- Cook covered on low for at least an hour.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 11g | |
Recipe makes 8 servings | |
Calories 37 | |
Calories from Fat 19 | 51% |
Total Fat 2.12g | 3% |
Saturated Fat 0.74g | 3% |
Trans Fat 0.0g | |
Cholesterol 3mg | 1% |
Sodium 72mg | 3% |
Potassium 16mg | 0% |
Total Carbs 3.36g | 1% |
Dietary Fiber 0.3g | 1% |
Sugars 0.89g | 1% |
Protein 1.31g | 2% |