By now, most folk will have had their corned beef and cabbage and are kinda over the whole thing.
You have leftover corned beef, don’t you?
Not to worry – we have you covered with this wicked tasty Reuben casserole!
So, without further ado, and with thanks to Ms. White of Michigan who published the
original recipe, let us get cooking!
•1 jar (14-16 oz) sauerkraut, rinsed and drained
•1 cup Thousand Island dressing
•1 lb thinly sliced corned beef
•2 cups shredded Swiss cheese
•Rye or sourdough bread
•Unsalted butter, melted
•Shredded Parmesan cheese
Apply cooking spray to a two quart casserole, and heat your oven to 375º.
Stir the salad dressing into sauerkraut and spread across the bottom of the casserole.
Top with the corned beef and then the shredded cheese.
Arrange the bread on top of the casserole and brush with the melted butter.
This next bit is a riff on some of our fave local restaurants’ grilled sammiches:
Sprinkle the top of the buttered bread with shredded Parmesan cheese.
Bake, uncovered, for 25 to 30 minutes, until heated through and bubbly.
Remove from the oven and let rest for five minutes or so before serving.
Note: the original recipe says that this will serve four, but, for us at least, this is easily a six serving casserole.