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Reuben Casserole
Servings: 6 servings

25- or 29-ounce can sauerkraut, drained
1/2 teaspoon caraway seeds
1/2 cup Thousand Island salad dressing
10 ounces fresh corned beef, sliced, or 12-oz can corned beef, chopped
2 cups shredded Swiss cheese, packed lightly
1 4 1/2-ounce can refrigerated buttermilk biscuits
1/2 cup crushed rye crackers
2 tablespoons margarine or butter, softened

Heat oven to 425 degrees. Spread sauerkraut in 9-by-13-inch baking
pan. Sprinkle with caraway seeds. Cover with dressing. Top with
corned beef and cheese. Bake in preheated oven 15 minutes. Separate
and place each biscuit on crushed crackers. Roll each into 4-inch
circle, coating both sides with crackers. Arrange over casserole.
Bake in preheated oven 15-20 minutes. Brush biscuit tops with
butter or margarine before serving.

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