Open-faced Reuben Cassserole

[odell]

I'm trying this for dh tonite, new recipe. Like I've said before I don't do "fancy" I don't care for sauerkraut so I'll be finding something diff. for myself.
I don't see a forum for "recipes to try" so if i'm posting in wrong place please let me know. Thanks
This is from a Pillsbury checkout line cookbook, oct. 2000

Open-faced Reuben Casserole

6 slices seeded rye bread, cubed
1 (14 oz) can sauerkraut, drained (I'm using home canned)
1 lb. thinly sliced cooked corned beef cut into strips. (I'm using the canned YES YES I like it occasionally )
3/4 cup russian salad dressing
8 oz. (2 cups) shredded Swiss cheese

heat oven to 400 degrees, Spray 12x8" glass baking dish with nonstick spray.
Place bread cubes evenly in bottom of sprayed baking dish. Spread sauerkraut evenly over bread. Layer corned beef over sauerkraut. Pour dressing over corned beef. Spray sheet of foil with cooking spray; place sprayed side down, over baking dish.
Bake at 400 for 20 min. Uncover; sprinkle with cheese. Bake, uncovered, an additional 5 to 10 min. or until casserole is bubbly and cheese is melted.

[KarenB]

I'm not crazy about sauerkraut either but a Reuben must have it. I order the sandwich when I'm in a restaurant. The bread always came soaked and inedible. I ordered it in a new restaurant I was trying and it was perfect. The secret? The chef put cheese slices melted next to the bread and then put the sandwich together. Great presentation. The casserole sounds good. I think the salad dressing will really add alot without overpowering the traditional taste.

[odell]

DH gave it 2 thumbs up YAY

[K. Slink]

My corned beef never gets a chance to make it into a casserole, I inhale the stuff!