Hello Wednesday. Hump Day. Middle of the week day. Not sure if I love you or hate you.
On The Menu: Ruben Casserole
Tomorrow is Carnival Day! Work has these themes they do every week. Some are more enjoyable like water day, and some are not like truck day. Carnival is right in the middle!!! It rained so hard last year we were all in puddles, and the lighting striking down as we dragged the games in was just so enjoyable. ( sarcasm incase you couldn’t tell) So tonight I made something easy to prepare me for whatever happens tomorrow.
I have only eaten a ruben sandwich once, it was okay at best. I picked off the sauerkraut and ended up eating the bread and some of the meat. Since my family enjoys their Rubens I decided to give it another try. I was very surprised when I dug in for seconds. Still I scraped off some of the sauerkraut but not all of it. This casserole dish is very easy to make. If your lucky enough to have a mother like mine who always “happens” to have the right roast, turkey, chicken, or in this case corned beef on hand, then you are lucky as well. It’s even more wonderful when she “claims” she was going to end up cooking it within the next day or so, so that it didn’t go to waste.
That being said, she really is great, here is the recipe for the Ruben Casserole.
1 pound sliced deli corned beef, coarsely chopped
16 ounces sauerkraut, drained and rinsed
1 cup Thousand Island salad dressing
2 1/2 cups shredded Swiss cheese
6 slices Rye bread, cubed
Preheat oven to 400 degrees.
Layer corned beef on the bottom of a 9×13 baking dish.
Make sure the sauerkraut is drained and patted dry. Sprinkle it on top of the beef.
Drizzle the dressing on top of the sauerkraut and sprinkle the Swiss cheese on top.
Arrange the diced bread on top of the casserole and lightly spray it with cooking spray so that it toasts up nicely (or you can butter the bread).
Bake for 20-25 minutes or until bread is toasted and cheese has melted.