Ingredients
2 teaspoons olive oil1 medium onion, chopped1 medium green pepper, chopped2 cups cooked corned beef or roast beef1 can (14 ounces) sauerkraut, rinsed and well drained1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted1-1/4 cups shredded Swiss cheese, divided1/3 cup 2% milk1/2 cup Thousand Island salad dressing2 slices rye bread, cubed1 tablespoon butter, melted1/2 teaspoon onion powder
Preparation
Preheat oven to 350°. In a large skillet, heat oil over medium heat; add onion and pepper. Cook and stir until tender, 3-5 minutes. Stir in beef, sauerkraut, soup, 1 cup cheese, milk and salad dressing; heat through. Transfer to 4 greased 10-oz. ramekins or custard cups. Place ramekins on a baking sheet.
In a small bowl, toss bread cubes with butter and onion powder. Arrange over tops. Bake, uncovered, 15 minutes. Sprinkle with remaining 1/4 cup cheese. Bake until cheese is melted, 5-10 minutes longer.
