reuben casserole

Grits for breakfast, cracker jacks for morning tea, and…..for the climax of our gastronomically daring, cultural adventure…..Reuben Casserole!

Those following our shoe box adventures will know I have Dandelionmom to thank for this new experience.

Here’s the recipe:

Layer the following in a 9 x 13 inch casserole pan;

  • rye bread slices (this caused us some consternation, as there are both “light fluffy” rye, and “build a house with it” rye, and we knew not which to choose!)
  • 1/2 lb corned beef slices chopped up (we took a stab in the dark, being clueless as to how much 1/2 lb would be)
  • 1/2 large can saurkraut
  • 8 0z sour cream
  • repeat layers
  • add slices of swiss cheese
  • top with remainder of rye loaf cubed, and drizzled with 1/2 cup of melted butter.

Bake in moderate oven 30-40 mins.

The head of the house was the most reluctant participant, and his response was hardly flattering. Two of the children ate dutifully, and a third declared it was wonderful, asked for seconds, and declared it a new favourite! (Bless her!)

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