Sauerkraut Corned Beef Casserole With Rye Biscuits |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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SAUERKRAUT CORNED BEEF CASSEROLE WITH RYE BISCUITS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Rock Estate in Arlington, Texas in 1986. Ingredients:
27 ounces sauerkraut |
2 medium tomatoes thinly sliced |
1/4 cup thousand island dressing |
2 tablespoons butter |
3 packages sliced corned beef |
2 cups shredded swiss cheese |
2- 2/3 cups baking mix |
1/4 cup crushed rye crackers |
1/4 cup soft butter |
1 teaspoon cocoa |
2 teaspoon molasses |
1/2 teaspoon caraway seeds |
2/3 cup milk |
sauce |
1/2 cup mayonnaise |
1/2 cup yellow mustard |
1 teaspoon chopped onion |
Directions:
1. Spread sauerkraut in ungreased rectangular pan then arrange tomatoes over sauerkraut.
2. Spread with dressing and dot with butter.
3. Top with corned beef and cheese then bake 15 minutes at 350.
4. Mix baking mix, cracker crumbs, butter, cocoa, molasses and caraway seeds.
5. Add milk and stir with fork into dough and beat 30 seconds.
6. Smooth into ball on surface dusted with baking mix and knead 10 times.
7. Roll 1/2 thick then cut with biscuit cutter.
8. Arrange biscuits evenly over top of casserole and bake 20 minutes at 425.
9. Serve with mustard sauce which is made by combining mayonnaise, mustard and onion.
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