Reuben Casserole

      There is nothing in this world like a good Reuben Sandwich.  I've had them all over the world in every imaginable venue.  Sometimes I make them at home, but at times they're just not as delicious as I have previously experienced.  A couple of years ago while visiting a fellow veteran friend of mine in Central Texas I came across a recipe that we agreed to try.  It was an instant hit. In fact I've made it the past two years when we visit.  If you love Ruebens, if you love the swiss cheese, if you love the pastrami or corned beef, and if you love the Rye bread then this might be just for you. A layered casserole with all the ooooy goooy ingredients, the tasty meat, and the crunchy rye bread....this has it all.  In fact I have two recipes, this and a Reuben Stuffed Baked Potato, but that is for another time.

INGREDIENTS

1 loaf  rye bread divided, (some will be cubed, some crumbled)

1 pound of either pastrami or corned beef, your choice

1 15 oz. can of sauerkraut (although I prefer a fresh bag in the refrigerated section)

4 cups of shredded swiss cheese

1 cup of dill pickles , diced

1 cup milk

1/3 cup 1000 Island Dressing

1/4 cup mustard

3 large eggs

2 tsp caraway seeds

DIRECTIONS

      Preheat oven to 350 degrees and lightly grease 9 x 12" baking dish.  Take 4 pieces of rye bread and cut them into cubes.  Take the rest and crush them in food processor and set aside.  Spread the cubed rye bread along the bottom of your baking dish and then cover with half of the meat, pickles, half the cheese, and half of caraway seeds.  Layer with remaining meat, caraway seeds, sauerkraut, and cheese.  In a medium bowl mix milk, salad dressing, and mustard.  Beat in eggs last.  Pour this liquid over the entire casserole and then top with remaining rye bread crumbs.  Place baking dish in oven and bake for 40-45 minutes and set in center.  Remove from oven and serve hot.   Optional to serve with potato chips and another pickle.  On the evening I served this it was a belly warming comfort food.  

I would like to share with you the story of the first Reuben's Special and what went into it.  The year was 1914.  Late one evening a leading lady of Charlie Chaplin's came into the restaurant saying 'Reuben, make me a sandwich.  Make it a combination.  I'm so hungry I could eat a brick.'  He took a loaf of rye bread, cut two slices on the bias, and stacked one piece with baked Virginia ham, sliced roast turkey, sliced imported Swiss cheese, topped it off with Cole Slaw and lots of Reuben's Russian dressing and a second slice of bread...he served it to the lady who said 'Gee, Reuben, this is the best sandwich I ever ate.  You should call it the Annette Seelos Special.  To which he replied,'Like hell I will.  I'll call it a Reuben's Special'.

Reuben Kulakofsky 

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