Sunday, August 8, 2010

Reuben Spread

This spread sounds very rich and tasty. Be wary if you need a low fat or low sodium diet!

2 1/2 cups cubed cooked corned beef
1 jar (16 ounces) sauerkraut, rinsed and well drained
2 cups (8 ounces) shredded Swiss cheese
2 cups (8 ounces) shredded cheddar cheese
1 cup mayonnaise
Snack rye bread

In a 3 quart slow cooker, combine the first five ingredients.  Cover and cook on low for three hours.  Stir occasionally.  Serve warm with rye bread.  Makes about five cups

From: Taste of Home by Pam Rohr 

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