Rueben Casserole
6 large slices of rye bread, lightly toasted (the kind with caraway
seeds, but any will do)
1/2 lb. deli corned beef, sliced medium
1 14-oz. can of sauerkraut, rinsed & drained (Bavarian style with
caraway)
1 8-oz. bottle of Thousand Island dressing
6 slices big-eye Swiss cheese, sliced medium
Grease an 8 x 12 pan with cooking spray.
Tear 4 slices of toasted rye bread into bite-sized pieces and line the
bottom of the pan with them
Layer the corned beef, 1/2 the Thousand Island dressing, sauerkraut, rest of
dressing, and cheese.
Lightly butter the 2 remaining slices of rye bread and use a food processor
to make crumbs. Top the cheese with this.
Cover with aluminum foil; bake until heated through - 350 for about 45
minutes. Take the foil off for the last 5 minutes to brown the crumbs a
bit.
serve this with German Potato Salad and apple sauce - made 6 servings.