Reuben Pot Pie With Pumpernickel Biscuits

Total Time
50mins
Prep 50 mins
Cook 0 mins

A unique twist on the Reuben Casserole. This can be served with a quick mustard sauce...just mix together 1/2 cup each mayonnaise and mustard with 1 teaspoon minced onion.

Ingredients Nutrition

Directions

  1. Spread the sauerkraut in ungreased 9"x13" baking dish. Arrange the tomato slices over sauerkraut, spread with dressing and dot with 2 tablespoons butter.
  2. Top with the corned beef and cheese.
  3. Bake at 375°F for 20 minutes.
  4. While the casserole is baking, mix together the baking mix, cracker crumbs, 1/4 cup butter, cocoa, molasses and caraway seeds.
  5. Add the milk and stir with fork to make a dough.
  6. Beat 30 seconds, smooth into a ball and knead 10 times on a surface dusted with baking mix.
  7. Roll the dough out 1/2" thick and cut out with a biscuit cutter or glass.
  8. Arrange the biscuits evenly over the top of the casserole.
  9. Bake at 375°F for 15 to 20 minutes or until the biscuit are golden brown.

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