My sisters and husbands had our annual corned beef and cabbage over the weekend. We had lots of laughs and a little whine with our wine! We were talking about why it is called corned beef and one said that she thought it was corn fed beef! Corned beef is actually beef cured in a salt brine, with the grains of salt being like kernels of corn. This meat is usually associated with Irish cuisine or also known as Irish salted beef made from the brisket or the less expensive cuts of meat. I am sharing a recipe from my sister for Rueben Casserole to use up any leftovers that you may have. If there are no leftovers, you may use canned corned beef.

Reuben Casserole

1/2 to 1 pound cooked and diced corned beef

1 15oz. can sauerkraut ( drained and rinsed )

1/2 pound shredded swiss cheese

6 slices cubed rye bread

1/2 cup butter melted

3/4 cup miracle whip and 1tsp mustard blended

Pour 1/4 cup butter in 9×13 pan (glass)

Place half of the cubed bread on bottom of pan.

Layer bread, diced corned beef, sauerkraut, dressing mixture, cheese and top

with remaining bread.

Bake in 350 degree oven for about 30 minutes or until bubbly

Let rest a few minutes before serving.

This can be made a day or 2 ahead of time and refrigerated.. A real crowd

pleaser at potlucks. I have also used the canned corned beef.

Questions or comments:

marlisz@aol.com