16 April 2012

Reuben Casserole

Reuben Casserole
1 1/2 cups thousand island dressing
1 cup sour cream
1 tablespoon minced onion
6 slices dark rye bread, cubed
6 slices light rye bread, cubed
1 pound sauerkraut, drained
1 1/2 pounds corn beef, cut into bite-size pieces
2 1/2 cups shredded Swiss cheese
1/4 cup margarine, melted

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a bowl, mix the thousand island dressing, sour cream, and onion. Arrange the dark and light rye bread cubes in the bottom of the prepared baking dish, reserving about 1/2 cup each for topping. Layer the bread with sauerkraut and corned beef. Spread the dressing mixture
over the corned beef. Sprinkle with Swiss cheese, top with remaining bread cubes, and drizzle with margarine.
Cover, and bake 15 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.

Homemade 1000 Island Dressing
Bench Notes: I make my own 1000 Island dressing - an idea from, who, imagine that, America's Test Kitchen (join them now) from their reuben sandwich recipe - a mix of mayo, chili sauce and minced gerkins - it is unbelievable. I won't ever by 1000 again. This is so easy, it's almost stupid. 
If you like a reuben sandwich, you will love this and it reheats very well - lovely left over lunch.

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