Although I love catering fancy events like weddings, anniversary parties and fundraisers, I also get the pleasure of preparing lunch for our Adult Day Program every Thursday here at the Camano Center. This week I made a makeover of a comfort food classic, the Reuben sandwich, in casserole form. Unfortunately the only photo is image1of an empty pan, and that’s not very pretty, but I guess that means they liked it! Here’s the recipe:

10 slices dill rye bread, cubed
4 Tbsp melted butter
1 lb deli corned beef, coarsely chopped
12 slices American Swiss slices
1 lb real Swiss cheese, grated
16 oz sauerkraut, drained well and blotted well with paper towel
Thousand Island dressing

Preheat oven to 400 degrees. Toss bread cubes with melted butter and place half of them in a greased casserole dish (9X13 or larger). Toast lightly in oven for about 5 minutes. Top bread with half of beef. Drizzle with dressing. Next, layer slices of cheese on top of dressing. Top with sauerkraut. Add the rest of the beef, top with remaining bread, and top with shredded cheese. Cover with foil and bake for 25 minutes. Uncover and bake another 5-10 minutes until top is golden brown. Finally, drizzle more dressing over the top.