Thursday, March 12, 2009

Reuben Casserole with Cornbread

It's Foodie Friday!Our hostess is Gollum . It's a St Patrick's Day Edition of Foodie Friday.

It's St. Patty's Day...time for some Irish grub! How about this one dish meal? For my husband, Big Daddy (of Italian/Irish decent) , who loves a good Reuben, here is an Irish nod to you. Enjoy!

Reuben Casserole with Cornbread
2 (10 oz.) cans sauerkraut, rinsed and drained
2 medium tomatoes, thinly sliced
1/3 cup Thousand Island dressing
1 (2 1/4 oz.) can sliced ripe olives, drained
6 ounces corned beef slices, shredded
1 1/2 cups (6 oz.) shredded Swiss cheese

1 large egg
1 cup buttermilk
1/3 cup milk
3 tablespoons Crisco® Pure Vegetable Oil
1 cup Martha White® Self-Rising White Corn Meal Mix
1/3 cup Martha White® Self-Rising Flour
1 tablespoon sugar

1/2 cup mayonnaise
1/2 cup mustard
1 teaspoon finely chopped onion

Preparation Directions
1. HEAT oven to 425ºF. Layer sauerkraut, tomato slices, salad dressing, olives and corned beef in ungreased 10 1/2-inch ovenproof skillet. Top with cheese. Set aside.
2. BEAT egg in medium bowl. Add buttermilk, milk and oil; mix well. Add all remaining crust ingredients; stir until smooth. Pour over filling in skillet.
3. BAKE 30 to 35 minutes or until golden brown. Combine all mustard sauce ingredients; stir to blend. Serve casserole with mustard sauce.

Prep Time: 25 min
Cooking Time: 35 min
Serving size: 6-8 servings
Thanks for stopping by!


Martha said...

I've had reuben casserole but never with cornbread. Must give it a try.

KBeau said...

That reuben casserole sounds delicious. And I love anything with cornbread.

Tammy said...

Ok, this sounds super duper delicious!! Saving it now.