I've been going thru old recipes (I still have an old box that I used to use before I changed to a binder system, it hangs out in the top of my cookbook cupboard and I have to get a tall stool out in order to access that high shelf haha, I decided to go thru some of these old ones and share with you even if I don't have a picture!).
I don't remember my mom making this but it's her handwriting so it's either something she made and I didn't eat because until I was about 30 I despised sauerkraut!! I love it now for some reason - and I think this casserole using a base of rueben sandwich ingredients topped with a bisquick mixture might be delish. I'll add it to recipes I want to make in the future and let you know how it goes once I do!
Note: the recipe calls for a can of corned beef, I assume that's like the kind you'd use for corned beef hash right? When I first saw the recipe I thought of sliced deli corned beef like you'd use for a rueben sandwich...what do you think, should we try it with canned? I'm pretty sure it's really high in sodium and I'm thinking I'll go with either deli meat slices, or I'll use the leftover corned beef that I make for St. Patrick's Day.
Here's the recipe as written, do what you want about what kind of corned beef you use:
- 1 can corned beef
- 1 (6 - 8 oz.) package swiss cheese
- 1 (14.5 - 16oz) can sauerkraut
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