Grandma's Reuben Casserole

Curtis loves Reuben sandwiches. I think he would claim that they are his favorite food...next to brats of course. :P My grandma had asked me probably 20 times if I had tried to make her casserole recipe yet, so last night I finally decided I would. So easy to make - I already have it memorized and I definitely will make it again.

I bought the "normal" ingredients this time around, but you could "skinny" it up a little bit by buying Fat Free Thousand Island dressing or by cutting back on the cheese, but I think it's fine just the way it is...maybe even with a little bit of extra cheese in my opinion. 

Another note, I only made this last night, so I am curious to see how left-overs taste today, what with the bread likely being on the soggy side now. I think I'll reheat it by putting some in the toaster oven instead of the microwave, in hopes of getting the rye bread to toast up a bit again. We'll see how that goes. 

Ingredients:

• 1 (14 oz.) can sauerkraut, drained
• 1 c. Thousand Island Dressing
• 1 lb. deli corn beef
• 2 c. Swiss cheese
• Rye bread, buttered on one side

Directions:

1. Preheat oven to 375 degrees. 
2. Mix sauerkraut and dressing together and smooth in even layer into greased 9 x 13 dish.
3. Cut or shred beef into smaller pieces and layer on top of dressing and sauerkraut. Then top with Swiss cheese.
4. Cover with slices of rye bread, buttered side up.
5. Bake for 30-35 minutes until bread is toasted and cheese is bubbly.