HOUCHRON 2000/1004: Casserole will Feed Crowd
- Oct. 3, 2000, 10:39AM
Casserole will feed crowd
This recipe was given to me in Ohio by a friend. If any is left after
a meal, it can be served in sandwiches later. If the cubed bread is
omitted, the casserole can be prepared the same day, but be sure to
use a smaller pan. You can freeze this recipe. -- Lorena Stanislaw
1 cup sour cream
1 can (14 to 16 ounces) sauerkraut, drained and rinsed
1 medium onion, chopped
1 pound deli corned beef, thinly sliced, crumbled or shredded
1 pound Swiss cheese, grated
6 to 8 slices rye bread, cubed
1 stick butter, melted ( 1/2 cup)
In a large bowl, mix sour cream, sauerkraut, onion, corned beef and
cheese. Layer bread cubes in a 13-by-9-by-2-inch baking pan. Pour
sour cream mixture evenly over bread. Melt butter and drizzle over
casserole. Cover and refrigerate overnight.
Remove from refrigerator. If casserole is in a ceramic or glass dish,
allow to sit 30 minutes before heating. Preheat oven to 350 degrees.
Bake casserole, covered, 45 minutes. Uncover and continue baking 15
minutes. Makes 12 to 15 servings.
Serving suggestion: Serve this casserole with prepared hot mustard,
rye bread, German potato salad and steamed red cabbage.