Name: Crock-Pot Reuben Casserole
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

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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.

Crock-Pot Reuben Casserole

Rating

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:

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:

Rating

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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