Reuben Casserole

By Melisa Searcy, Ellijay, GA

Ingredients

1 family size package kraut (I drink -I mean -drain @ half of the juice)
1 lb corned beef (I use deli sliced and pull apart into bitesize chunks or shreds)
Parsley (can be dried or fresh) to taste
Approximately 8-12 oz Thousand Island Dressing
1 lb Swiss Cheese (again I get mine deli sliced but shredded is fine too)
6-10 slices of Rye Bread (I like seeds)
1/2 stick butter (I use a little more)
Cracked Pepper to taste

Directions

Step 1: Preheat oven to 350 - Grease a large casserole pan or dish with butter or cooking spray

Step 2: Spread entire package of Kraut on bottom of Pan - this is the only layer of kraut.

Step 3: Layer half of the meat on top of Kraut.

Step 4: Sprinkle with parsley to taste less for dried - more for fresh - I like parsley so I am pretty liberal with it.

Step 5: Next, pour half of the thousand island dressing evenly over the layers.

Step 6: Now layer half the cheese on.

Repeat steps 3-6 then- Place all of the buttered bread crumbs on top of the casserole for a crunchy toasted topping that melts together with the cheese!!!

Place in preheated oven and bake for @15-20 min or until the bread toasts to your liking! In my house this serves about 4-5 - in a normal house you can stretch it to eight.

Servings

6-8

Time to prepare

10-15 minutes. Cook 15-20 minutes or til browned on top.

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