Reuben Casserole

The Record’s “Recipe of the Week”:
Reuben Casserole by Della Myers

1-1/2 cups Thousand Island salad dressing
1 cup sour cream
1 T. onion, minced
12 slices dark rye bread, cut into bite-sized pieces and divided
1 lb. sauerkraut, drained
1-1/2 lbs corned beef, cut into bite-sized pieces
2 cups Swiss cheese, shredded
1/4 cup butter, melted

In a mixing bowl, stir together the salad dressing, sour cream, and onion. Set aside.

Arrange half of the bread pieces in a greased 9x13 baking dish. Set aside.

Top the bread with a layer of sauerkraut, followed by corned beef.

Spread the dressing mixture over the meat. Sprinkle with the cheese. Top with the remaining bread. Drizzle the melted butter over the top.

Cover and bake at 350° for 15 minutes. Uncover and continue baking for about 10 minutes or until bubbly. Serve hot.