Crock-Pot Reuben Casserole
I found this recipe in a Schnuck Market Cooks Magazine. They cooked theirs in the oven, and I did mine in the crock-pot.
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Crock-Pot Reuben Casserole |
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Ingredients
- 1 tablespoon butter
- 1 whole onion chopped
- 1 whole green bell pepper chopped
- 8 ounces canned sauerkraut rinsed and drained
- 1 pound corned beef diced
- 20 ounces refrigerated shredded hashbrown potatoes
- 20 ounces jarred alfredo sauce or homemade
- 6 ounces Swiss cheese shredded
- 1 tablespoon vegetable oil
Servings:
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Ingredients
Servings:
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Instructions
- Add butter, onions and green peppers to pan and heat.
- Add onions and green peppers to crock-pot.
- Add a Tablespoon of oil to pan and brown the hash browns slightly.
- Add hash browns to crock-pot.
- Add sauerkraut, corned beef, alfredo and swiss cheese to crock-pot.
- Stir well.
- Cook on low for 2 hours.
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