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Receta Rueben Casserole (Slow Cooker)
by Glenn

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.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 8

Va Bien Con: hunger

Wine and Drink Pairings: Barolo

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

  1. Open a can, jar or bag of sauerkraut and drain it in a colander at least 3 hours.
  2. Toast 6-8 slices of Rye bread and cut into croutons.
  3. Line the bottom of the slow cooker with Rye croutons.
  4. 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)
  5. Slice corned beef into narrow strips and cover sauerkraut.
  6. Cook covered on low for 8 hours.
  7. Drizzle Russian Dressing (you can also use Thousand Islands) until it covers the beef.
  8. Cover the dressing with Swiss cheese
  9. Cook covered on low for at least an hour.