REUBEN CASSEROLE
Source of Recipe
"Nana" to Bubbe & Alex
1 can (8 oz) sauerkraut, rinsed and drained
1 tbsp pickle relish
8 slices rye bread, cut into 1/2 inch cubes
1/3 cup thousand island dressing
6 oz corned beef cut into 1/2 inch strips
2 oz swiss cheese, shredded
(Mustard sauce)
1 package powdered white sauce mix
1 1/4 cups milk
2 tbsp spicy brown mustard
1/2 tsp caraway seeds
Making the mustard sauce:
Prepare white sauce according to package directions, using milk. Stir in the mustard and caraway seeds. Set aside.
Assembling the casserole:
Preheat oven to 350 F. In a small bowl, combine sauerkraut and relish. In another bowl, combine rye bread and thousand island dressing.Grease a medium casserole dish. Spread half the bread mixture on the bottom fallowed by half the sauerkraut mixture and half the mustard sauce.Add the corned beef and the swiss cheese.Layer with remaining sauerkraut mixture and remaining sauce. Top with
remaining bread mixture. Bake until the top is golden and the filling is cooked through, about 35 minutes.
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