Layers of sauerkraut, slices of reuben, Swiss cheese, rye breadcrumbs - and Russian-style salad dressing for a back-to-basics version of this deli sandwich turned casserole.
I love this recipe, but I turn it upside down. I spray the casserole dish with "pam," and then spread the corned beef first(i've even used worthington's vegetarian corned beef.) then, i layer with the sauerkraut and salad dressing mixture. top that with plenty of swiss cheese. then top it with cubed rye bread, that has either been buttered, or sprayed with "pam." when the rye bread topping is toasted, the casserole is done. great solution for those who did not like the soggy bread at the bottom. - 17 Mar 2003 (Review from Allrecipes US | Canada)
Very good, rich. Here's how I tweaked it. I scaled the recipe to make 1/2. I spread the bread on the bottom of an 11X7 pan. Then in a large bowl, I mixed 14 oz. can drained kraut, 3/4 c cubed cheese, 1/2 lb. shredded corned beef & 8 oz. bottle of 1000 Is. dressing. Poured that over the bread cubes, covered with foil & baked. Topped with remaining cheese & baked 10 min longer. Perfect. - 07 Feb 2003 (Review from Allrecipes US | Canada)
This one, according to my husband...ROCKED! Essentially, it's like the sandwich, only layered and baked. One change I made since I was making it for people I didn't know very well, was instead of rye bread, I purchased at my local grocer an "Asiago Cheese Loaf" I think any firm bread would be great, but the cheese bread, along with the other ingredients, were a perfect match. Husband, says,"Put this one into the rotation" High praise indeed! Also, it was so rich, that I think that next time I can substitute Low Cal 1000 Island, and I know he won't notice! - 14 Mar 2003 (Review from Allrecipes US | Canada)