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Reuben Casserole with Cornbread

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Ingredients
  • 2 10-oz cans sauerkraut, drained
  • 2 medium tomatoes, thinly sliced
  • 1/3 cup Thousand Island salad dressing
  • 2-1/4 oz can sliced black olives, drained
  • 6 ounces thinly sliced corned beef, shredded
  • 6 ounces (1-1/2 cups) shredded Swiss cheese
  • 1 egg
  • 1 cup buttermilk
  • 1/3 cup milk
  • 3 Tbsp oil
  • 1 cup Self-Rising Corn Meal Mix
  • 1/3 cup Self-Rising Flour
  • 1 tsp sugar
  • 1/2 cup mayonnaise
  • 1/2 cup prepared mustard
  • 1 t finely chopped onion
Instructions

Makes 6 servings.. Heat oven to 425 degrees. 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.

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