I’m not a big casserole person (I actually hate most of them!), but there is an exception, and I don’t just tolerate Reuben casserole, it’s one of my favorite dinners! I even like it better than the more traditional Reuben sandwich…I think it’s at least partly because the toasty Rye bread on top is so delicious!
1 lb. deli corned beef, chopped
1000 Island dressing
14 oz. canned sauerkraut, drained well
8 oz. Swiss cheese (you can use shredded or sliced)
1 1/2 sticks butter, melted
8 slices Rye bread, chopped
Preheat oven to 350. Spread chopped corned beef on bottom of 9×13 pan. Drizzle about 1/2 cup 1000 Island on top. Sprinkle with sauerkraut. Top with Swiss cheese. Toss chopped bread with melted butter, and place over cheese. Bake in preheated oven for about 30 minutes until the bread is toasty.
Thanksgiving is almost here! It’s hard to tell if we like the holiday meal better, or all the leftovers meals that follow. Today, I’m sharing my favorite of our leftovers dinners (other than turkey soup)…it uses four different Thanksgiving foods (all of which I make from scratch)! I’ll be honest, though, and admit that I always end up making a fresh batch of mashed potatoes for this recipe, because we never have leftovers of those! Also, the amounts are fairly flexible, so if you have a little less stuffing, or a little more turkey, you can still make it work.
Preheat oven to 350. Grease a 9×13 pan. Spoon in stuffing, then top with cranberry sauce and turkey. Combine mayonnaise with cheese. Evenly spread 1/2 of the mayonnaise mixture over turkey. Top with potatoes, then evenly spread with remaining mayonnaise mixture. Sprinkle with bread crumbs. Bake 40 minutes or until golden brown and heated through. Let stand 10 minutes before serving.