My "promised" Recipe...mmmmMMMM 2/8/2008 3:23:40 PM
The next notable "holiday" would be St. Valentine's day, but I'm gonna fast-forward to March and St. Paddy's Day...with a recipe.
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REUBEN SANDWICH CASSEROLE
(preheat oven to 350° F.)
(see notes below for substitutes* - this recipe should be baked in a 7" x 11" baking dish, preferably Pyrex [glass])
1 2-lb bag sauerkraut*
1-1/2 lb. thin-sliced corned beef (deli)
1 lb. thin-sliced Swiss cheese
1-1/3 cup Thousand Island Dressing
1 loaf Jewish Rye bread - cubed
1/3 cup melted butter
Poke holes in sauerkraut bag to drain all liquid; rinse with water and drain well, again (a bit time-consuming, but worth it).
Place drained sauerkraut in bottom of baking dish. Cover kraut completely with torn-apart bite-sized pieces of sliced corned beef, then layer Swiss cheese over beef;
spread dressing over cheese.
Place cubed bread in a separate bowl and pour melted butter
over bread - be sure that all bread cubes are coated. Place bread cubes over the dressing.
Bake in pre-heated oven for 30 minutes, or until cheese is melted and bread toping is crisped.
Serve portions as you would lasagna.
NOTES:
1. *You can substitute 2 15oz. cans of (my preference) Bush's Best - Bavarian Style Sauerkraut. But, again, be sure to drain off all liquid.
2. You can "halve" the recipe to bake in a 7" x 7" Pyrex baking dish if you don't share this with friends. Depending on your appetite, this makes 3-4 portions.
3. "Crazy Cat" Tom has suggested substituting horseradish sauce (too thin) or creamed horseradish (too thick) for the Thousand Island Dressing. My suggestion is serve the horseradish (sauce or creamed) as a side
for adding after baking, if you like.
I've always baked in Pyrex, so I'm not sure the outcome if baked in an aluminum pan; the vinegary kraut baking in aluminum may cause a strange reaction (flavor) to the casserole
