Our Favorite Dinner... So Far

My mom has always been one of the best cooks in the world (at least to me). It's kind of funny to me that she even gave me a recipe because for as long as I can remember she has always been the kind of cook who would just throw whatever she had in the kitchen into whatever she was making. Remarkably, it always turned out great! But sadly, I did not inherit that creative cooking gift, so I must rely on recipes and step-by-step instructions. For Christmas this past year, my mom and E's mom collaborated on a recipe book which they filled with family recipes for E and me. I think it was one of the best gifts I've ever received just because it was so personal and they put so much thought into it. 

When E and I were dating, my mom made this casserole the first time that E had dinner with me and my parents and he LOVED it. I also happen to love it and it is incredibly easy to do so I thought I would share it :)

Reuben Casserole

1 32 ounce jar of sauerkraut, rinsed and drained

1/2 cup chopped onion

1/4 cup chopped parsley

4 cups shredded Swiss cheese

1 1/3 cups thousand island dressing

1 pound chipped corned beef

1/2 cup butter or margarine

6 slices rye bread, cut into 1/2 inch cubes

In a large bowl, combine drained sauerkraut, onion, and parsley. Spoon mixture into 9x13 pan. Layer with half of the cheese, half of the salad dressing, and all of the corned beef. Layer remaining dressing and cheese.

In a large skillet, melt butter. Add bread cubes an stir until they are coated. Sprinkle cubes over casserole. 

Bake at 375 degrees for 35 minutes. 

This recipe is great to split into two pans and freeze half of it!

Prep time: about 20 minutes