Ruben Cassarole Recipe | The Cupboard Drawer Recipe Book

Here is a Corned Beef and Sauerkraut combination that is particularly good on a cool fall evening. The tanginess of the Kraut with a well spiced corned beef is a belly warmer of the first degree. This one Comes from “The Cupboard Drawer” and is a personal favorite of mine. Do Enjoy…

2 Lbs (4 Cups) Sauerkraut

1 tsp Caraway seed

12 oz Corned Beef cut into slices (you can use canned but I like left over and cut it into squared slices)

1/3 Cup Thousand Island dressing

1 pkg (6-8 slices) Swiss Cheese

2 slices Rye Bread Toasted and cubed

2 tbsp parsley, Chopped if desired

Pre heat oven to 350

1. Spread Sauerkraut in a shallow baking dish and sprinkle Caraway seeds on top.
2. Arrange Corned Beef slices on the Sauerkraut and spoon on the Thousand Island dressing.
3. Layer edge to edge with Swiss Cheese Slices. Top with Rye Bread cubes.
4. Bake in 350 Degree oven for 20 minutes or until hot through and through, garnish with Parsley if desired,
5. Let Stand 5-10 mins and Serve.

Yield 4-6 Servings