CrockPot Reuben Casserole
Ingredients
1 Tablespoon Butter
1 Medium Yellow Onion (Diced)
1 Medium Green Bell Pepper (Diced)
1 Tablespoon Vegetable Oil
20 Ounces Refrigerated Shredded Hashbrown Potatoes
8 Ounces Canned Sauerkraut (Rinsed And Drained)
1 Pound Corned Beef (Diced)
20 Ounces Jarred Alfredo Sauce (Or Homemade Alfredo Sauce)
6 Ounces Shredded Swiss Cheese
Directions
In a large skillet on the stove-top, sautee the onions and bell pepper in the butter until the vegetable are softened and the onions are translucent. Add cooked vegetables to a 3.5 quart casserole slow cooker or a 6 quart or larger slow cooker.
In the same skillet add the tablespoon of vegetable oil to the pan and add the refrigerated hash brown potatoes to the pan and cook them until they are slightly browned. Add the browned hash browns to the slow cooker.
Add sauerkraut, corned beef, Alfredo sauce and Swiss cheese to the slow cooker and stir well to combine.
Cover and cook on LOW for 2 to 3 hours or until the potatoes are fully cooked and the casserole is slightly bubbling around the edges.
