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This is for Knitter in Illinois, 6/6/07 newsletter. Knitter, I believe I
joined the list during your absence, but I am glad to meet you and glad you are posting. You asked for a reuben-type casserole. This isn't a casserole, but since I had just copied this recipe today I thought you might adapt it to suit you. It should be easy to half the recipe except for the canned corned beef. (But then you could use the other half of that with boiled cabbage and cream of potato soup for another meal.)

Crock Pot Reuben Sandwiches

1 cup Thousand Island salad dressing
1 cup sauerkraut , drained
12 ounces can corned beef, ubed
2 cups cubed Swiss cheese
toasted rye bread
mayonnaise

Combine all ingredients except cheese, toasted rye bread, and mayonnaise in 4 quart crockpot. Cover and cook on low for 4-6 hours until heated through. Make sandwiches with this filling, Swiss cheese, mayonnaise, and toasted rye bread. Serves 6.

NOTES : Reuben sandwich filling made in your crockpot is super easy and so delicious.
Serving Suggestions: Serve with coleslaw, and apple and pear slices.

Hope you can use this and welcome back,
Barbara in AL

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