Reuben Casserole - 14g Carbs, 4g Fiber
From: Taste of Home’s Cooking for 2
Traditional Reuben taste-but without the bread. Sauerkraut fans
will love this hearty, layered casserole shared by Agnes Golian
of Garfield Heights, Ohio. TIP: Round out this meal for two with
dinner rolls and a light fruit dessert.
Servings: 2
Category: Lower Fat
Method: Baked
Prep: 15 min.
Cook: 25 min.
Total: 40 min.
1 can (8 oz) sauerkraut, rinsed and well drained
1/8 tsp caraway seeds
1 small tomato, cut into thin wedges
2 Tbsp Thousand Island salad dressing
1 pkg (2 oz) thinly sliced corned beef
1/4 cup shredded Swiss cheese
1/4 cup cubed rye bread
2 tsp butter, melted
Place the sauerkraut in an ungreased 3-cup baking dish; sprinkle
with caraway seeds. Layer with the tomato wedges, salad dressing,
corned beef and Swiss cheese. Toss bread cubes and butter; sprinkle
over the top. Bake, uncovered, at 375 degrees for 25-30 minutes or
until heated through.
Yield: 2 servings
Nutritional Analysis:
1 serving (prepared with reduced-fat salad dressing, reduced-fat
cheese and reduced-fat butter) equals –
166 Calories, 8g Fat (3g Saturated Fat), 36mg Cholesterol,
1,403 mg Sodium, 14g Carbs, 4g Fiber, 12g Protein