posted Sue Freeman
RUEBEN BAKE
10 slices rye bread (we used the beefsteak rye)
1/4 cup melted butter
1 small onion chopped
1 cup sour cream (you can use the light but the fat free curdles
or use 1/2 cup sour cream 1/2 cup 1,000 Island dressing)
1 Tablespoon butter or maragine
1 can (15 ozs) saurkraut drained and squeezed very dry
12 ounces shredded corned beef slices and then chopped
1 cup shredded mozzerella cheese
1 cup shredded swiss cheese
Preheat oven to 350. Coat a 9 x 13 inch baking dish with nonstick spray.
In a large bown mix together cubed rye bread and 14 cup of the melted butter. Mix well.
Saute onion with 1 tablespoon butter and then mix with the sour cream or the sour cream and 1,000 Island dressing. (we had both and I liked them both.)
Layer in pan as follows:
1/2 bread mixture
sauerkraut
corned beef
sour cream and onion mixture
mozzerella cheese
swiss cheese
top with rest of bread
Tap down. Bake uncovered for 30 minutes.