"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Reuben Casserole Recipe

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This recipe for Reuben Casserole, by , is from School Librarian's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marna Grosenick
Added: Sunday, August 14, 2005


1 12-oz. can corned beef
1/4 c. Thousand Island dressing
1 16-oz. can sauerkraut
1/2 lb. Swiss cheese, grated
6 slices Rye bread
1/4 c. butter, melted

Crumble corn beef into bottom of baking dish.
Dot with Thousand Island dressing.
Spread on sauerkraut layer. Sprinkle on cheese.
Toss crumbled bread in melted butter, and put on top of
Bake at 350 degrees for 30 minutes or until hot and bubbly.




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