Reuben Casserole - cooking recipe

Ingredients

4 small summer squash or zucchini
2 Tbsp. water
1 (27 oz.) can sauerkraut, drained
1 Tbsp. caraway seeds
2 Tbsp. Dijon mustard
8 oz. shaved corned beef or pastrami
4 oz. grated Swiss cheese

Preparation

Slice the squash into bite-size pieces. Place the pieces in a 2-quart microwave-safe casserole and add the water. Cover and microwave on High for 3 minutes. Add the sauerkraut, caraway seeds, mustard and meat, mixing well. Cover and microwave on High for 6 minutes, stirring halfway through. Stir in the cheese and microwave for 3 to 5 more minutes or until the cheese is melted. Yield: 4 servings.