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<blockquote data-quote="moreluck" data-source="post: 101117" data-attributes="member: 1246">Reuben Sandwich CasseroleIngredients: 1 32-ounce jar sauerkraut, rinsed and drained 1/2 cup chopped onion 1/4 cup snipped fresh parsley 2 teaspoons caraway seed 4 cups shredded Swiss cheese 1-1/3 cups Thousand Island salad dressing 1 pound thinly sliced cooked corned beef, coarsely chopped 1/2 cup butter or margarine 6 slices rye bread, cut into 1/2-inch cubes Directions: 1. In a large bowl, combine drained sauerkraut, onion, parsley and caraway seed. 2. Spoon mixture into an ungreased 13x9x2-inch baking dish and spread the mixture evenly. 3. Layer with half the cheese, half the salad dressing and all of the corned beef. 4. Layer with the remaining salad dressing and cheese. 5. In a large skillet, melt the butter or margarine. Add bread cubes and stir until coated. Sprinkle bread cubes over the top of the casserole. 6. Bake in a 375 degree friend oven for 35 minutes or until heated through and bread cubes are browned. Makes 8 to 10 servings.</blockquote>

[QUOTE="moreluck, post: 101117, member: 1246"] Reuben Sandwich Casserole Ingredients: 1 32-ounce jar sauerkraut, rinsed and drained 1/2 cup chopped onion 1/4 cup snipped fresh parsley 2 teaspoons caraway seed 4 cups shredded Swiss cheese 1-1/3 cups Thousand Island salad dressing 1 pound thinly sliced cooked corned beef, coarsely chopped 1/2 cup butter or margarine 6 slices rye bread, cut into 1/2-inch cubes Directions: 1. In a large bowl, combine drained sauerkraut, onion, parsley and caraway seed. 2. Spoon mixture into an ungreased 13x9x2-inch baking dish and spread the mixture evenly. 3. Layer with half the cheese, half the salad dressing and all of the corned beef. 4. Layer with the remaining salad dressing and cheese. 5. In a large skillet, melt the butter or margarine. Add bread cubes and stir until coated. Sprinkle bread cubes over the top of the casserole. 6. Bake in a 375 degree friend oven for 35 minutes or until heated through and bread cubes are browned. Makes 8 to 10 servings. [/QUOTE]

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