The Dish On: Reubens With A Twist

So, first of all, my old blog disappeared into thin air. When I try to log on, the message says my old URL is no longer available. WEIRD! When I go directly to the URL I've used for over a year, it's no longer available. DOUBLE WEIRD!

So, I'm starting over. There's no need to dwell; it's full speed ahead with some new recipes and restaurant reviews!

Now, down to business. If you don't like reubens, you can stop reading. Don't ask if you can't leave out the sauerkraut or Thousand Island dressing. It wouldn't be the same! You could possibly substitute the corned beef for another type of meat (i.e. turkey, ham, pastrami), but that's probably it.

Here's what you will need for Reuben Casserole:

A loaf of mini rye bread
16oz can sauerkraut, drained
1 bottle of Thousand Island dressing (you'll use about 3/4 of the bottle)
1 pound sliced corned beef
1 package sliced Swiss cheese
Caraway seed (optional)

Preheat your oven to 400. Grease a 9x13 dish. Place a single layer of the mini rye bread. Like this:

Then layer 1/2 sauerkraut, some Thousand Island dressing (not quite half the bottle), and 1/2 corned beef. Sprinkle with some caraway seed.

Repeat layers and top with Swiss cheese.

Cover with foil and bake about 30 minutes covered. Uncover and bake another 15 minutes or until cheese is slightly browned. Top with some caraway seed. Here's the finished product:

So easy! All the yumminess and gooiness of a reuben sandwich in a casserole. It was delicious. If your family likes reubens, give it a try!

Because my other blog "disappeared", I may repeat some favorite recipes. Of course, I'll have some new ones too. Stay tuned! Maybe they deleted me because of those naked pictures I posted...(just kidding!!). I wanted to know if you were still reading...