Reuben Casserole 2 cups thousand island dressing 1/2 cup sour cream 12 slices rye bread, sliced into 1 inch strips 3 cups (1 lb) sliced pastrami in 1/2 inch strips 3 cups sauerkraut, drained 2 cups (8 oz) shredded swiss cheese
Spray 9 X 13 inch baking dish with nonstick cooking spray. Preheat the oven to 350. In a bowl, combine the dressing and sour cream, and mix until well blended. Set aside. Layer 1/3 of the bread strips on the bottom. Layer 1/3 of the pastrami over the bread, then layer 1/3 of the sauerkraut over the pastrami, followed by of the sour cream mixture and 1/3 of the cheese. Repeat the layers again, using 1/2 of each of the remaining ingredients. Repeat for a third layer, using the remaining bread, meat, sauerkraut, and sauce, ending with a layer of cheese. Cover the dish with aluminum foil and bake for 1 hour. Remove the foil and bake for 30 minutes, until the casserole is browned and bubbly and the layers are heated through. To freeze, cover with plastic wrap and heavy-duty aluminum foil. Label, date, and freeze for up to 3 months. Thaw in the refrigerator before cooking as directed. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
