From: Groups
This mouth-watering casserole, patterned after the sandwich of the
same name, is perfect for a patio picnic or neighborhood potluck where
a microwave oven is available.
3 Tbs. margarine or butter
3 slices pumpernickel bread, cut into cubes
8 oz. corned beef, chopped
8 oz. can sauerkraut, well drained
1/2 cup prepared thousand island salad dressing
4 oz. (1 cup) shredded Swiss cheese
2 medium tomatoes, seeded, chopped
MICROWAVE DIRECTIONS:
Melt margarine in medium skillet over medium heat; add bread cubes.
Toast 5 minutes, stirring occasionally; drain on paper towels. Layer
bottom of 8 or 9-inch square microwave-safe baking dish with corned
beef and sauerkraut. Spoon dressing evenly over sauerkraut; sprinkle
with cheese.* Cover with waxed paper. Microwave on medium for 8
minutes, rotating dish once halfway through cooking. Remove waxed
paper. Microwave on medium for 5 to 7 minutes until hot. Immediately
sprinkle with chopped tomatoes and bread cubes. 4 to 6 servings.
Tip:
*Casserole can be made to this point, covered with plastic wrap and
refrigerated several hours or overnight. Microwave times may need to
be increased.
-Pillsbury Classic Cookbooks, June 1992 (#136)
Picnics & Potlucks
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