Recipe: Reuben Casserole with Rye Biscuits and Quick Mustard Sauce (Bisquick recipe, 1985)

REUBEN CASSEROLE WITH RYE BISCUITS

1 (27 oz.) can sauerkraut, drained
2 medium tomatoes, thinly sliced
1/4 cup Thousand Island salad dressing
2 tablespoons butter or margarine
3 pkg. (3 oz. each) sliced corned beef, shredded
2 cups shredded Swiss cheese
2 2/3 cups Bisquick Baking Mix
2 teaspoons molasses
1 teaspoon unsweetened cocoa powder
1/4 cup crushed rye crackers (about 4)
1/4 cup soft butter or margarine
1/2 teaspoon caraway seeds
2/3 cup milk
Quick Mustard Sauce (optional, recipe follows)

Heat oven to 425 degrees F.

Spread sauerkraut in ungreased 13x9x2-inch baking dish. Arrange tomato slices over sauerkraut; spread with salad dressing and dot with 2 tablespoons butter. Top with corned beef and cheese.

Bake 15 minutes.

Meanwhile, combine Bisquick with molasses, cocoa powder, cracker crumbs, 1/4 cup butter and caraway seeds. Add milk; stir with fork into dough. Beat 30 seconds. Smooth into ball on cloth-covered surface dusted with Bisquick and knead 10 times. Roll 1/2-inch thick. Cut with 2-inch biscuit cutter. Arrange biscuits evenly over top of casserole.

Bake 15-20 minutes longer or until biscuits are slightly browned.

Serve with Quick Mustard Sauce, if desired.

QUICK MUSTARD SAUCE
Makes 1 cup

1/2 cup mayonnaise or cooked salad dressing
1/2 cup prepared mustard
1 teaspoon finely chopped onion

Combine ingredients for the sauce. Refrigerate any remaining sauce.

Makes 6-8 servings
From: Recipelink.com
Source: Recipe booklet: Prizewinning Recipes by You from the Bisquick Creations Recipe Contest, General Mills Inc., 1985