What You Need:
1 T of margarine, softened
4 slices of rye bread
1/2 t caraway seeds
3 C of milk
1 (10.75 oz.) can cream of celery soup
2 oz. Swiss cheese, shredded
1 (14 oz.) can of sauerkraut, rinsed, drained and chopped
2 (5 oz.) pkgs. corned beef, chopped
How to Make It:
Adjust the oven temperature to 325 degrees and preheat.
Butter both sides of the bread with the margarine.
Sprinkle the caraway seeds evenly over the bread.
Cut the bread into small triangles.
Place the bread on a baking sheet and toast for 10 minutes or until browned.
Whisk the milk and soup together in a saucepan.
Place the pan over medium heat and stir in the cheese.
Stirring constantly cook for 3 minutes or until bubbly.
Fold in the sauerkraut and corned beef.
Place the heat on low and cover the pan.
Simmer 5 minutes or until hot.
Sprinkle the toasted croutons into each bowl of soup before serving.
Makes 4 servings
This soup is mighty tasty for the little time it takes to prepare and cook it. It’s a great way to use up left over corned beef. Even the croutons are easy to make. The caraway seeds are optional if you would rather leave them out.
Preparation Time: approximately 15 minutes
Cooking Time: approximately 18 minutes
Total Time: approximately 33 minutes
Nutritional Information: (approximate values per serving)
Calories 456; Fat 23g; Saturated Fat 11g; Carbohydrates 35g; Fiber 5g;
Protein 27g; Cholesterol 77 mg; Sodium 2.696 mg
