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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is great to serve after your St. Patty's Day feast when there are leftovers. Alternately, you can get thin slices of corned beef from the deli. I prefer to toast the rye bread and serve open face style. I suppose you don't have to toast the bread, but I like it that way. Enjoy! Ingredients:
1 (14 ounce) can sauerkraut, squeezed until dry |
2 medium tomatoes, sliced and seeded, enough to cover the layer of sauerkraut, can omit |
8 ounces corned beef, i like to add up to 12 ounces |
2 cups swiss cheese, shredded |
4 -8 slices rye bread, toasted |
thousand island dressing, bottled, homemade |
Directions:
1. Preheat oven to 400°.
2. Spray 8x8 pan with non-stick cooking spray.
3. Layer bottom to top: sauerkraut, tomato slices, corned beef, top with cheese.
4. Bake uncovered for 25-30 minutes or until bubbly and cheese is melted.
5. Allow to cool 5 minutes before slicing into 4 servings.
6. Serving suggestions: Toast rye bread and smear the toast with Thousand Island dressing) then top with rueben casserole
7. OR: Top the open face sandwich with Thousand Island dressing.
8. You don't have to toast the rye bread, but I sure like it that way.
9. NOTE: you can make a quick & easy Thousand Island dressing by mixing equal parts of mayonnaise with bottle cocktail or chili sauce.
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