"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Reuben Casserole Recipe

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This recipe for Reuben Casserole, by , is from A Taste of Blackhawk Country, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amanda Evans
Added: Sunday, September 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 (16 oz.) cans sauerkraut, drained
1/2 c. finely chopped onion
16 oz. cooked corned beef, shredded or chopped
4 c. Swiss cheese, shredded or sliced
1 c. mayonnaise
1 c. Thousand Island dressing
1/2 c. chopped dill pickles
1/2 stick butter
2 slices rye bread, chopped in food processor
1 tbsp. caraway seeds

Directions:
Directions:
Preheat oven to 375. Layer sauerkraut, onion, corned beef and cheese in 13x9 inch dish. Mix mayonnaise and dressing and spread over top of casserole. Sprinkle with chopped pickles. Melt butter and stir in rye bread crumbs. Sprinkle over casserole. Bake 30 minutes.

Number Of Servings:
Number Of Servings:
8

 

 

 

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