Reuben Casserole

By Addie

The wonderful flavors of a classic Reuben sandwich in a handy, portable casserole. This recipe from Rose is even better when made with crumbs from homemade Rye Bread.

Ingredients

• 16 oz. sauerkraut, rinsed and drained well
• 1/2 -1 tsp. whole caraway seed
• 12 oz. corned beef, shredded or cubed
• 2 Cups shredded Swiss cheese
• 1/2 Cup light mayonnaise
• 1/2 Cup 1000 Island dressing
• 2 slices homemade rye bread, dried and made into bread crumbs (about 1 1/2 cup crumbs)
• 3 TB. butter, melted

Preparation

Step 1

Preheat oven to 350 degrees.

Toast the bread slices for 5 minutes to make them easy to crumb.

Spread the sauerkraut in the bottom of a 9x13 glass baking dish. Sprinkle with the CARAWAY SEED. Top with the corned beef. Sprinkle with the cheese. In a small bowl, mix together the mayonnaise and dressing. Spread over the cheese.

Crumb the toasted bread by hand or in a food processor and mix with melted butter and sprinkle over the top of the casserole.

Bake at 350° for 40-45 minutes or until bubbling.