Reuben Casserole
Gourmet Reuben Bake
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2 cans corned beef (2 ounces each)
8 slices rye or pumpernickel bread
Dijon or other prepared mustard
1/2 pound shredded Swiss cheese
2 pound bag sauerkraut -- rinsed and drained
well
2 cups milk
1/2 cup sweet white wine
6 large eggs
1 teaspoon salt
Fresh ground pepper to taste
1/4 teaspoon garlic powder
1 tablespoon onion flakes
2 shakes ground nutmeg
Cayenne pepper
Grease well a 9x13x3-inch pan. Spread bread slices lightly with mustard.
Halve slices and arrange in a single layer in prepared pan. Sprinkle half of the
cheese over bread. Sprinkle with all of the shredded corned beef. Sprinkle
evenly all of the kraut over beef; then sprinkle with remaining cheese. Whisk
together the remaining ingredients, milk down to nutmeg, until well mixed.
Pour evenly over all. Sprinkle with cayenne pepper. Cover tightly and
refrigerate overnight.
About an hour and a half before serving time, preheat oven to 300 F. to 325 F.
Remove cover and bake for about 1 hour or until it is set. Cover pan loosely
with foil, if mixture is browning too much. Allow to stand for 8 to 10 minutes
before cutting into squares. Serve with French or Thousand Island dressing, if
desired.
Serves 8
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