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The Ease of This Reuben Casserole Might Surprise You

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Reuben Casserole

This is a simple casserole from Goosberry Patch’s “101 Cozy Casseroles” ($14.95) that goes together in minutes and tastes as good as the sandwich that it’s based on.

You can alter it to your tastes, using pastrami instead of corned beef; just make sure you follow a few of the directions.

When I tested the recipe, I cut the bread into strips, not cubes and I found myself having to cut the casserole with a knife; not hard, but not exactly ideal, either.

I’ve never known Thousand Island to be so liquid that you could drizzle it, so I slathered it on top and then spread it out.

I also didn’t stick too closely to the ingredients,  but used more cheese, corned beef and dressing, until it covered the whole dish.

Reuben Casserole

6 slices rye bread, cubed
1 (16-ounce) sauerkraut, drained and rinsed
1 pound sliced deli corned beef, cut into strips
3/4 cup Thousand island salad dressing
2 cups shredded Swiss cheese

Preheat oven to 400 degrees.

Cover the rye with sauerkraut.

Arrange bread cubes in a greased 9-by-13-inch baking pan. Cover with sauerkraut.

Layer corned beef over sauerkraut.

Drizzle salad dressing over top. Cover with aluminum foil and bake for 20 minutes.

Remove foil; sprinkle with cheese and bake, uncovered for another 10 minutes or until cheese is melted and bubbly.

Makes 6 servings.

From “101 Cozy Casseroles”


Cover with corned beef.









Cover with Thousand Island dressing.










Sprinkle Swiss cheese on top.









Bake until bubbly.

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