1978 Bhg Reuben Chowder
- Ready In:
- 40mins
- Ingredients:
- 8
- Yields:
-
7 cups
- Serves:
- 4-6
ingredients
- 3 cups milk
- 1 (10 1/2 ounce) can condensed cream of celery soup
- 1⁄2 cup shredded processed swiss cheese (2 oz.)
- 1 (16 ounce) can sauerkraut, drained and snipped
- 3 tablespoons butter, softened
- 4 slices rye bread
- 1 teaspoon caraway seed
- 1 (12 ounce) can corned beef, chlled and diced
directions
- In a saucepan, stir milk into the celery soup and shredded cheese. Add snipped sauerkraut; cover and simmer for 15 minutes.
- Meanwhile, spread the butter over both sides of the rye bread; sprinkle both sides with caraway seed.
- Cut bread slices into triangles; place on baking sheet.
- Toast in 300 degree ooven for 20 minute.
- Add diced corned beef to soup. heat about 10 minutes or till heated thorugh. Serve toast triangles with soup.
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RECIPE SUBMITTED BY
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College student budget doesn't mean ramen! There are ways to keep it cheap.
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Chef of the Day 11/05/09
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