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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I love Rubens and was looking for a dish to prepare family style instead of just serving sandwiches. After getting some ideas this is what I came up with and I must say I did good! Ingredients:
6 slices rye bread, toasted |
1 lb swiss cheese, grated |
1/2 cup onion, thinly sliced |
1 (15 ounce) can sauerkraut, drained |
1 lb corned beef, sliced |
3/4 cup thousand island dressing |
1/4 cup mayonnaise |
1 tablespoon butter |
Directions:
1. Preheat oven to 375 degrees.
2. Spray 2 quart casserole dish with non-stick cooking spray.
3. Toast the rye bread and lightly butter 1 side only. Arrange 3 slices (butter side UP) in bottom of casserole dish (cut to fit if you so desire).
4. Sprinkle 1/3 cup of grated Swiss cheese over buttered toast.
5. Arrange drained sauerkraut over the cheese and bread.
6. Mix salad dressing with the mayonnaise in separate bowl and spoon 1/2 of the mixture over the sauerkraut.
7. Chop the corned beef into bite size piece and spread evenly in the dish.
8. Top with very thinly sliced onion and then 1/3 cup grated Swiss cheese and remaining corned beef.
9. Finish the dish with remaining Swiss cheese and remaining dressing mixture.
10. Bake 15-20 minutes or until bubbly. Place remaining 3 slices of toasted Rye bread (buttered side down) over top and continue baking for 5-10 minutes.
11. Let sit for 5 minutes. Cut and serve hot.
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