Recipe - Reuben Casserole With Rye Biscuits

1 cn Sauerkraut; (27 oz.)
2 md Tomatoes; thinly cut or sliced up
One fourth cup Thousand Island dressing
2 tablespoon Butter
3 pack Sliced corned beef
2 cup Shredded Swiss cheese
2 2/3 cup Bisquick baking mix
One fourth cup Crushed rye crackers
One fourth cup Soft butter
1 teaspoon Cocoa
2 teaspoon Molasses
One half teaspoon Caraway seeds
2/3 cup Milk

MUSTARD SAUCE
One half cup Mayonnaise or salad dressing
One half cup Mustard
1 teaspoon Chopped onion

Spread sauerkraut in ungreased rectangular pan 13 by 9 by 2 inch. Arrange
tomato slices over sauerkraut, spread with dressing and dot with 2
tablespoons butter. Top with corn beef and cheese. Bake 15 minutes. Mix
baking mix, cracker crumbs, One fourth cup butter, the cocoa, molasses and caraway
seeds. Add milk, stir with fork into dough. Beat 30 seconds, smooth into
ball on surface dust with baking mix, knead 10 times. Roll One half inch thick.
Cut with biscuit cutter.

Arrange biscuits evenly over top of casserole. Bake 15 to 20 minutes at 425
degrees. Serve with quick mustard sauce.

Recipe by: Bisquick Site Found By Brenda Whimsey Stephens

Posted to brandnamerecipes by Tiina 4Angels@videotron.ca on Mar 05,
1998