Mom’s Slow-Cooker Mini Reubens
This was always my mom’s favorite recipe during football season…even if our team lost, dinner was always a winner!
Equipment
Ingrediënten
- ¼ to ½ lb. deli corned beef chopped
- 2 16- oz. pkgs. shredded Swiss cheese
- 8- oz. bottle Thousand Island salad dressing
- 32- oz. pkg. refrigerated sauerkraut drained and chopped
- Optional: 1 t. caraway seed
- 1 to 2 loaves party rye bread
Garnish:
- dill pickle slices
Instructies
- Put all ingredients except party rye and pickles in a slow cooker.
- Cover and cook on low setting for
- about 4 hours, or until mixture is hot and cheese is melted.
- Stir to blend well.
- To serve, arrange party rye slices and pickles on separate plates around slow cooker.
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