Reuben Casserole (Joan Puleo)
Place drained sauerkraut in bottom of casserole pan;
top with corned beef broken into pieces and spread over the sauerkraut; spread swiss cheese over that.
Combine mayo and Thousand Island dressing and spread over cheese.
Top with sliced tomatoes and set casserole aside.
When ready to bake:
Pre-heat the oven to 350;
Melt butter and mix the diced bread together and sprinkle on top of the tomatoes
Bake at 350 for 45 minutes or until browned nicely and bubbly.
- 1 16 oz drained jar of sauerkraut
- ¾ lb. of sliced corned beef (from deli)
- 2 C shredded swiss cheese
- ½ C mayo (NOT miracle whip)
- ¼ C thousand island dressing
- 2 medium tomatoes (sliced)
- 2 TBS margarine
- ¼ C rye or pumpernickel bread cut into cubes (it's about 2 to 4 slices of bread)
Place drained sauerkraut in bottom of casserole pan;
top with corned beef broken into pieces and spread over the sauerkraut; spread swiss cheese over that.
Combine mayo and Thousand Island dressing and spread over cheese.
Top with sliced tomatoes and set casserole aside.
When ready to bake:
Pre-heat the oven to 350;
Melt butter and mix the diced bread together and sprinkle on top of the tomatoes
Bake at 350 for 45 minutes or until browned nicely and bubbly.
