Raising our mug of Guinness Stout to your health!!

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Found this recipe ten years ago in the newspaper, but it still is a
great dish for home or taking down to the church basement supper!

@@@@@ Now You're Cooking! Export Format

Reuben Casserole W/ Cornbread

casserole, main dish, sandwiches

----FILLING----
20 oz sauerkraut, drained
2 medium tomatoes, sliced thin
1/3 cup Thousand Island salad dressing
2 1/4 oz black olives, drained
6 oz corned beef, shredded
6 oz Swiss cheese, shredded
----CORNBREAD----
1 egg
1 cup buttermilk
1/3 cup milk
3 tablespoon oil
1 cup self rising corn meal mix
1 teaspoon sugar
----QUICK MUSTARD SAUCE----
1/2 cup mayonnaise
1/2 cup mustard, prepared
1 teaspoon onion, minced

Preheat oven to 425F.

In ungreased 10 1/2" cast iron skillet, layer sauerkraut, tomato
slices, salad dressing, olives and corned beef. Top with cheese; set
aside.

In medium bowl, beat egg. Add buttermilk, milk and oil; mix well.
Add remaining cornbread ingredients; stir until smooth. Pour over
filling mixture in skillet.

Bake for 30 to 35 minutes or until golden brown. Meanwhile, combine
all mustard sauce ingredients, blend well. Serve casserole with
mustard sauce.

Yield: 6 servings


** Exported from Now You're Cooking! v5.84 **

Mr. Bill wrote:
> Raising our mug of Guinness Stout to your health!!
>
> http://i44.tinypic.com/25pits8.jpg
>
>
> Found this recipe ten years ago in the newspaper, but it still is a
> great dish for home or taking down to the church basement supper!
>
> @@@@@ Now You're Cooking! Export Format
>
> Reuben Casserole W/ Cornbread
>
> casserole, main dish, sandwiches
>
> ----FILLING----
> 20 oz sauerkraut, drained
> 2 medium tomatoes, sliced thin
> 1/3 cup Thousand Island salad dressing
> 2 1/4 oz black olives, drained
> 6 oz corned beef, shredded
> 6 oz Swiss cheese, shredded
> ----CORNBREAD----
> 1 egg
> 1 cup buttermilk
> 1/3 cup milk
> 3 tablespoon oil
> 1 cup self rising corn meal mix
> 1 teaspoon sugar
> ----QUICK MUSTARD SAUCE----
> 1/2 cup mayonnaise
> 1/2 cup mustard, prepared
> 1 teaspoon onion, minced
>
> Preheat oven to 425F.
>
> In ungreased 10 1/2" cast iron skillet, layer sauerkraut, tomato
> slices, salad dressing, olives and corned beef. Top with cheese; set
> aside.
>
> In medium bowl, beat egg. Add buttermilk, milk and oil; mix well.
> Add remaining cornbread ingredients; stir until smooth. Pour over
> filling mixture in skillet.
>
> Bake for 30 to 35 minutes or until golden brown. Meanwhile, combine
> all mustard sauce ingredients, blend well. Serve casserole with
> mustard sauce.
>
> Yield: 6 servings
>
>
> ** Exported from Now You're Cooking! v5.84 **
>
That looks potentially interesting. I am thinking I'd do a
corn-rye topping though, which would make it more like a Reuben.

--
Jean B.

Mr. Bill wrote:

> Raising our mug of Guinness Stout to your health!!
>
> http://i44.tinypic.com/25pits8.jpg


An' the same back to yeh, begorrah!

http://i43.tinypic.com/w88euw.jpg

BTW, in Ireland, Guinness is considered a woman's drink. Just thought you
ought to know that.

Bob