I was going to a party at my friend Jim's about a year or so ago, and I decided to make 2 casseroles. One, I thought, would be a gigantic hit, and everyone would love it. The other, I thought, would be nibbled on at best.
I have terrible instincts, it appears.
The one I thought no one would like, the Reuben Casserole, was and is beloved by almost everyone I know. I'm sure someone hates it, but is just too polite to say. But I'll bet that person also hates puppies and loves Hitler. So of course they hate my awesome beloved casserole.
The Reuben Casserole is just what it sounds like: a sandwich. In a pan.
Here's how you do it.
First, in a 9x13 pan, mix together either 2 cans or 1 bag of sauerkraut with about a cup of 1000 Island dressing. You can use more or less dressing, depending on how drippy you want your casserole to be.
Next, cut up a pound of thinly sliced corned beef and spread it evenly over the kraut-n-dressing.
Then top the corned beef with 2 cups of shredded Swiss cheese.
Finally, top the whole thing with bread, each slice buttered on one side. The original recipe called for rye, which you're welcome to use, but I prefer the rye-pumpernickel swirl bread. The bread should be placed butter-side-up. You can arrange the bread however you'd like; the original recipe said to use 6 whole slices, but that seemed like huge servings. Instead, I cut up the slices and make a sort of bread mosaic on top.
Bake at 375 for 30 minutes.
Enjoy the love and admiration you receive afterward.
