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Reuben Casserole Recipe

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This recipe for Reuben Casserole, by , is from The Schewe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diana Walsh
Added: Monday, January 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs refrig sauerkraut (not canned.)
8 oz sour cream
3-4 green onion, chopped
2 cans corned beef
1/4 lb swiss cheese
4-5 slices dark pumpernickel bread
1/8 lb butter, melted

Directions:
Directions:
Drain sauerkraut and add the sour cream and green onions. Spread in bottom of pyrex casserole dish and cover with the corned beef, which you have crumbled. Layer with the cheese to cover. Tear bread into small pieces and mix with the melted butter. Cover the whole casserole with bread mixture. Bake 350 for 30-40 minutes

 

 

 

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