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Reuben Sauerkraut Casserole

1 can (16 oz.) sauerkraut drained and rinsed
12 oz. chopped corned beef
2-1/2 cups shredded Swiss cheese
2/3 cup Thousand Island dressing mixed with 1/2 cup mayonnaise
2 medium tomatoes, sliced
3 cups fresh rye bread crumbs (or enough to cover top of casserole)
4 Tbsp. melted butter


Preheat oven to 350 degrees. In 9 x 13-inch pan, layer sauerkraut, corned beef, and cheese. Combine Thousand Island dressing and mayonnaise and spread over cheese. Cover with tomato slices. Toss bread crumbs in melted butter and then sprinkle over top of casserole. Bake in preheated oven 30 to 35 minutes or until hot and bubbly. Makes 6 to 8 servings (Really tasty and filling).

 


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