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Rueben Casserole
by Jackie MacKinnis

32 oz. jar of sauerkraut, rinsed and drained
1 lb. cooked corned beef, coarsely chopped
1/2 cup chopped onion
16 oz. Swiss cheese, shredded
1-1/3 cup thousand island dressing
1 stick butter
5 cups rye bread in 1/2-inch cubes
2 tsp. caraway seeds
1/4 cup parsley

   Preheat oven at 375. Combine kraut, onion, parsley, and caraway seeds. Spread mixture evenly into greased baking dish. Layer with half of the cheese, half of the dressing, and all of the corned beef. Layer remaining cheese and dressing. Melt butter in a large skillet and sauté bread cubes. Sprinkle sautéed bread cubes on top of casserole. Bake 35 minutes. Yields 8–10 servings.

 

 

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