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November 23, 2017
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Food
REUBEN CASSEROLE

1 32-ounce bag sauerkraut, very well-drained
1 pound deli-style corned beef, chipped
1 8-ounce bottle Thousand Island dressing
1 pound Swiss cheese, sliced
12 slices buttered rye bread, cut in 1-inch pieces

Preheat oven to 350 degrees

In the bottom of a 13-by-9-by-2-inch casserole, layer the sauerkraut (we squeezed it dry with our hands), corned beef, dressing and cheese. Top with the buttered rye bread cubes. Bake, uncovered, for 30 minutes (ours took 45 minutes to warm thoroughly). Let cool slightly to set and it's ready to go.

Tester's note: We recommend using 1/2 bottle of dressing

Patricia Porter, Pitcairn

Tested by Nancy Anderson

Thursday, September 20, 2001

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