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OMG!!!!! This was sooooooooo delicious, and so easy to prepare!!!!! It is everything you love about a reuben sandwich in a casserole dish!!!!! Since I was only cooking for two, I prepared it in an 8" x 8" square glass casserole dish, using Vienna corned beef from the deli, and thousand island dressing. When it came to the bread crumb topping, I tore two slices of rye bread into pieces and put them into about 1/4 cup of butter in the saucepan, then I added about 1/4 - 1/2 cup of Pepperidge Farm Herb Seasoned Stuffing mix, which I always have on hand, to give the topping more texture. I browned this mixture in butter, stirring constantly for about 5 minutes, and added some garlic powder and romano cheese (could use parmesan) for more flavor in the topping. My DH said it was absolutely delicious, and is a "keeper" in our regular rotation of recipes. Thanks for a fantastic and easy recipe.....will be making this often!!!!!
Everyone at St.Patrick potluck liked it. Only drawback is that it might be a little on the spendy side.