REUBEN CASSEROLE WITH CORNBREAD

FILLING;

2 (10 oz.) cans sauerkraut, drained

2 medium tomatoes, thinly sliced

1/3 cup Thousand Island salad dressing

1(2-l/4 oz.) can sliced black olives, drained

6 ounces thinly sliced corned beef, shredded

6 ounces (l-1/2) cups shredded Swiss cheese

CORNBREAD;

1 egg

1 cup buttermilk

1/3 cup milk

3 tbs. oil

1 cup self-rising cornmeal mix

1/2 cup self-rising flour

1 tsp. sugar

QUICK MUSTARD SAUCE

1/2 cup mayonnaise

1/2 cup prepared mustard

1 tsp. chopped onion

Heat oven to 425 deg.  In ungreased 10-1/2 cast iron skillet, layer kraut, tomato slices, salad dressing, olives and corned beef.  Top with cheese.  Set aside. In medium bowl, beat egg.  Add buttermilk, milk and oil.  Mix well.  Add remaining corn bread ingredients.  Stir until smooth.  Pour over filling mixture in skillet.  Bake at 425 deg. for 30 min. or until golden brown. Combine all mustard sauce ingredients, blend well.  Serve casserole with mustard sauce.  Serves 6.
 
 

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