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November 14, 2018
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Reuben Sandwich Casserole

This is a handy twist on a favorite sandwich when a crowd's coming for dinner. The melted Swiss cheese helps the bread cubes stick in place and the sauerkraut on the bottom layer ensures that servings are easy to get out of the casserole dish. WQED's Chris Fennimore says, "This casserole was originally sent in for our Quick and Easy marathon cooking show. We also included it in one of the 'Best of...' cookbooks. It came from Denean Y. Ross, one of our contributors and a darned nice lady."

  • 1 bag (32 ounces) sauerkraut, well drained
  • 1 pound deli-style corned beef, chipped
  • 8-ounce bottle Thousand Island dressing
  • 1 pound sliced or cubed Swiss cheese
  • 12 slices rye bread, cut into 1-inch cubes
  • 4 tablespoons butter, melted

Preheat the oven to 350 degrees.

Place a layer of sauerkraut on the bottom of a 13-by-9-by-2-inch casserole. Top with a layer of corned beef. Pour the dressing evenly over the beef. Sprinkle on the cheese to cover.

In a large bowl, toss the bread cubes with the melted butter to coat, then press the bread cubes gently onto the cheese layer. As the cheese melts, it will help the crispy bread cubes adhere.

Bake uncovered for 30 minutes. Let cool slightly, then cut into portions. Makes about 6 to 8 servings.

Thursday, July 04, 2002

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