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