"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Reuben Casserole Recipe

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

Contributor:  
Contributor:  
Janice Simyak
Added: Friday, May 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. (1 oz) powdered white sauce mix
1 1/2 cups milk
2 tbsp. spicy brown mustard
1/2 tsp. caraway seeds
8 oz can sauerkraut, rinsed and drained
1 tbsp. pickle relish
8 slices rye bread, cut into 1/2 inch cubes
1/2 cup Thousand Island dressing
6 oz. corned beef, cut into 1/2 inch strips
2 oz. Swiss cheese, shredded

Directions:
Directions:
Prepare white sauce according to package directions, using milk. Stir in the spicy brown mustard and caraway seeds. Preheat over to 350. In a small bowl, combine sauerkraut and relish. In another bowl, combine rye bread cubes and dressing. Grease medium casserole dish. Spread half the bread mixture on the bottom followed by half the sauerkraut mixture and remaining sauce. Top with remaining bread mixture. Bake until the top is golden and filling is cooked through, about 35 minutes.

 

 

 

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