Reuben Casserole
3/4 cup cubed rye bread
2 (10.5 ounces) cans cream of mushroom soup
1 1/2 cups milk
1/2 cup finely chopped onions
3/4 lb deli sliced corned beef, chopped or leftover corned beef briskets, sliced and chopped
1 1/2 teaspoons dry mustard
1 tablespoon granulated sugar
32 ounces sauerkraut, drained
2 medium baking potatoes, thinly sliced
2 cups shredded swiss cheese
2 tablespoons butter, melted
10 servings
Heat oven to 250*. Arrange bread cubes in a single layer on a baking sheet. Toast in the oven until dry. Crush or process cubes in a food processor until you have medium crumbs; set aside. Increase oven temprature to 350*.
In large bowl, mix together cream of mushroom soup, milk, onion, corned beef, dry mustard and sugar. Set aside.
Spread sauerkraut evenly in bottom of a lightly greased 9x13" baking dish. Place potatoes in single layer, slightly overlapping, over 'kraut. Spoon soup mixture over potatoes and top with cheese.
In small bowl, combine melted butter with rye bread crumbs, and sprinkle mixture over cheese.
Cover and bake 50 minutes. Remove cover and bake 10 minutes more.
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