Reuben Sandwich Casserole

By MaryEllen

Ingredients

• 1 32-ounce jar sauerkraut, rinsed and drained
• 1/2 cup chopped onion
• 1/4 cup snipped fresh parsley
• 2 teaspoons caraway seed
• 4 cups shredded Swiss cheese
• 1-1/3 cups Thousand Island salad dressing
• 1 pound thinly sliced cooked corned beef, coarsely chopped
• 1/2 cup butter or margarine
• 6 slices rye bread, cut into 1/2-inch cubes

Preparation

Step 1

1. In a large bowl, combine drained sauerkraut, onion, parsley and
caraway seed.

2. Spoon mixture into an ungreased 13x9x2-inch baking dish and spread
the mixture evenly.

3. Layer with half the cheese, half the salad dressing and all of the
corned beef.

4. Layer with the remaining salad dressing and cheese.

5. In a large skillet, melt the butter or margarine. Add bread cubes and
stir until coated. Sprinkle bread cubes over the top of the casserole.

6. Bake in a 375 degree F oven for 35 minutes or until heated through
and bread cubes are browned. Makes 8 to 10 servings.