Reuben Casserole W/ Cornbread

A great hearty meal!

• Ready In: 55 mins
• Serves: 6

Ingredients

• FILLING

• 20  ounces sauerkraut, drained
• 2  medium tomatoes, sliced thin
• 1⁄3 cup  thousand island dressing
• 2 1⁄4 ounces black olives, drained
• 6  ounces corned beef, shredded
• 6  ounces swiss cheese, shredded

• CORNBREAD

• 1  egg
• 1  cup buttermilk
• 1⁄3 cup milk
• 3  tablespoons  oil
• 1  cup  self-rising cornmeal mix
• 1  teaspoon sugar

• QUICK MUSTARD SAUCE

• 1⁄2 cup mayonnaise
• 1⁄2 cup mustard, prepared
• 1  teaspoon onion, minced

Directions

1. Preheat oven to 425F degrees.
2. In ungreased 10 1/2" cast iron skillet, layer sauerkraut, tomato slices, salad dressing, olives and corned beef.
3. Top with cheese; set aside.
4. In medium bowl, beat egg.
5. Add buttermilk, milk and oil; mix well.
6. Add remaining cornbread ingredients; stir until smooth.
7. Pour over filling mixture in skillet.
8. Bake for 30-35 minutes or until golden brown.
9. Meanwhile, combine all mustard sauce ingredients, blend well.
10. Serve casserole with mustard sauce.