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Reuben Casserole

Servings: 4


1 3/4 cups fresh or canned sauerkraut, drained
1/2 pound thinly-sliced corned beef
2 cups (8 ounces) shredded Wisconsin Swiss cheese
3 tablespoons Thousand Island dressing
2 medium tomatoes, thinly sliced, or
2 cups canned tomatoes
2 tablespoons butter
1/2 cup (1 stick) butter
1 cup crumbled, seasoned rye wafers
1/4 teaspoon caraway seeds

Cooking Directions:

Thinly layer sauerkraut in bottom of buttered casserole. Top with sliced corned beef, then shredded cheese. Daub thousand island dressing on top of cheese. Add tomatoes; dot with two tablespoons butter.

Melt butter in small saucepan. Sauté crumbled rye wafers; add caraway seeds. Spread on top of other ingredients. Bake at 425° F for 30 minutes, until bubbly.

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