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Reuben Casserole

Active Time: 30 minutes • Total Time: 1 hour • Serves: 8

1 tablespoon Schnucks unsalted butter or vegetable oil
1 medium onion (about 5 ounces), chopped (about 1 cup)
1 small green bell pepper, chopped (about 1 cup)
1 can (8 ounces) Schnucks sauerkraut, rinsed and drained
3 (1/4-inch-thick) slices Schnucks Select top round corned beef (about 1-1/4 pounds), cut into 1/4-inch pieces, or 3-1/2 cups shredded or diced leftover cooked corned beef
1 bag (20 ounces) refrigerated shredded hash browns
1 container (10 ounces) refrigerated light Alfredo sauce, divided
1 package (6 ounces) Schnucks finely shredded Swiss cheese, divided

1. Preheat oven to 375°F. In nonstick 12-inch skillet, melt butter over medium heat. Add onion and bell pepper and cook 6 to 7 minutes or until tender, stirring occasionally. Add sauerkraut and corned beef and cook 2 minutes or until heated through, stirring frequently.

2. In 9-inch square or 2-1/2-quart metal, glass or ceramic baking pan, spread refrigerated hash browns. Spread half of Alfredo sauce over potatoes (about 1/2 cup) and sprinkle with 1 cup cheese. Spread corned beef mixture evenly over cheese, then top with remaining Alfredo sauce and cheese to cover.

3. Cover pan with aluminum foil; bake 15 minutes. Remove foil and bake 15 minutes longer or until top is lightly browned.

Each serving: about 339 calories, 17 g total fat
(10 g saturated), 81 mg cholesterol, 1040 mg sodium,
20 g carbohydrate, 3 g fiber, 26 g protein