Recipe of the Month

Reuben Casserole    

 

1¾       Cup                              Sauerkraut, canned

¼         Lb                                Deli pastrami, thinly sliced

                                                      (can use corned beef)

1          Cup                              Swiss cheese, shredded

3          Tbsp                             Thousand Island dressing

2          Each                             Tomatoes, medium,

                                                        thinly sliced

4          Tbsp                             Butter or margarine

1          Cup                              Rye crackers, crumbled

¼         Tsp                               Caraway seeds

 

Preheat oven to 425º.  Thinly layer sauerkraut in bottom of buttered 1 ½ quart casserole dish. Top with sliced pastrami, then shredded cheese. Dot dressing on top of cheese and add tomatoes. Dot with 2 tbsp butter.

 

Melt 2 tbsp butter in small saucepan. Sauté crumbled rye crackers and add caraway seeds. Spread on top of ingredients and bake 30 minutes or until bubbly.

 

Yield: 4 large servings

 

Beef pastrami is our preference over regular corned beef, but either works just fine.  If you like Reuben sandwiches, you will like this dish!