Reuben Casserole with Cornbread


----FILLING----
20 oz sauerkraut, drained
2 medium tomatoes, sliced thin
1/3 cup thousand island salad dressing
2 1/4 oz black olives, drained
6 oz corned beef, shredded
6 oz swiss cheese, shredded
----CORNBREAD----
1 egg
1 cup buttermilk
1/3 cup milk
3 tablespoon oil
1 cup self rising corn meal mix
1 teaspoon sugar
----QUICK MUSTARD SAUCE----
1/2 cup mayonnaise
1/2 cup mustard, prepared
1 teaspoon onion, minced

Preheat oven to 425F. In ungreased 10 1/2" cast iron skillet, layer
sauerkraut, 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 cornbread ingredients; stir until smooth.
Pour over filling mixture in skillet. Bake for 30 to 35 minutes or until
golden brown. Meanwhile, combine all mustard sauce ingredients, blend
well. Serve casserole with mustard sauce. Yield: 6 servings


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