You'll find all the flavor of a Reuben sandwich (and none of the mess) in this satisfying casserole from Terri Holmgren of Swanville, Minnesota. It's prepared lickety-split in the microwave, so you can serve your hungry family fast.
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VERIFIED BY Taste of Home Test Kitchen
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- 1 can (14 ounces) sauerkraut, rinsed and drained
- 1 teaspoon caraway seeds
- 2 cups shredded Monterey Jack or Swiss cheese, divided
- 1/2 cup Thousand Island salad dressing
- 1-1/4 cups cubed turkey pastrami
- 5 slices rye bread, cubed
- 1/3 cup butter, melted
- Place the sauerkraut in a greased 2-qt. microwave-safe dish; sprinkle with caraway seeds and half of the cheese. Top with the salad dressing, pastrami and remaining cheese. Toss bread cubes with butter; sprinkle over the top. Cover and microwave at 60% power for 5-7 minutes or until heated through. Yield: 4-6 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Reuben Casserole in Quick Cooking
January/February 1999, p51
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Reviewed Jul. 5, 2014
MY REVIEW
Reviewed Mar. 20, 2009
"I used leftover corned beef rather than the pastrami. I was very good,"
