Ingredients Jump to Instructions ↓

  1. 1 1/2 cup Elbow or twist macaroni

  2. pounds Cooked corned beef; diced

  3. 1 cup Swiss cheese; shredded

  4. 16 ounces Sauerkraut; drained

  5. teaspoon Caraway seed

  6. cup Bottled Russian dressing

  7. 2 Tomatoes-cut into wedges; optional

Instructions Jump to Ingredients ↑

  1. Cook macaroni until tender; drain and cool. In a large bowl, combine the corned beef, cheese, sauerkraut, caraway seed and Russian dressing. Add cooked macaroni, and toss thoroughly. Serve with tomato wedges, if desired.

  2. Makes about 4 servings. Formatted by Lynn Thomas dcqp82a@...

  3. Recipe from Helen Jolly wwgq25d. Lynn's notes: Made this 9-18-97 and added a can of kidney beans. This was a delicious main-course salad to have on a warm day.

  4. Recipe by: Helen Jolly Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@... (MRS LYNN P THOMAS) on Sep 19, 1997


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