Author Jeanne Cooney is always scouting out fresh story ideas and recipes for her books. Her next book has a spring publication date. There were at least a dozen casseroles donated for the recent lunch. One recipe caught her attention,Baked Reuben HotDish submitted by a NAC member. Cooney plans to incorporate this recipe in her upcoming new book.
BAKED REUBEN HOTDISH
- 6 slices pumpernickel rye bread, divided
- 1 pound corned beef, thinly sliced
- 1 (14.5 oz.) can sauerkraut, drained but not pressed too dry
- 4 cups shredded Swiss cheese
- 1 cup dill pickles, chopped
- 1 cup milk
- 1/3 cup Thousand Island dressing
- ¼ cup mustard
- 3 large eggs
- 2 teaspoons caraway seeds
- Preheat oven to 350 degrees F and lightly grease a 9 x 11-inch baking dish with butter.
- Take 4 pieces of bread and cut or tear them into cubes. Place remaining bread in food processor and pulse until fine breadcrumbs. Set aside.
- Spread cubed bread out along the bottom of the baking dish. Tear ½ of the corned beef into pieces and layer over bread. Layer sauerkraut, pickles, 1 teaspoon caraway seeds and 2 cups cheese over beef.
- Cover with remaining beef, caraway seeds, and cheese.
- Whisk together milk, salad dressing, and mustard; beat in eggs until combined. Pour evenly over the casserole, then top with breadcrumbs.
- Bake for 40-45 minutes, or until mixture is bubbly and center is set.