Mini Reuben Casseroles

• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 2 teaspoons olive oil
• 2 cups cubed cooked beef roast
• 1 can (14 ounces) sauerkraut, rinsed and well drained
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1-1/4 cups shredded Swiss cheese, divided
• 1/3 cup 2% milk
• 1/2 cup Thousand Island salad dressing
• 2 slices rye bread, cubed
• 1 tablespoon butter, melted
• 1/2 teaspoon onion powder

1. Preheat oven to 350u0b0. In a large skillet, saute onion and pepper in oil until tender. Stir in meat, sauerkraut, soup, 1 cup cheese, milk and salad dressing; heat through. Transfer to four greased 10-oz. ramekins or custard cups. Place ramekins on a
2. .
3. In a small bowl, toss bread cubes with butter and onion powder. Arrange over tops. Bake, uncovered, 15 minutes. Sprinkle with remaining cheese. Bake until cheese is melted, 5-10 minutes longer.

onion, green pepper, olive oil, beef roast, sauerkraut, condensed cream, swiss cheese, milk, salad dressing, rye bread, butter, onion powder

Taken from www.tasteofhome.com/recipes/mini-reuben-casseroles/ (may not work)