Last week we enjoyed chicken sandwiches, macaroni salad and black bottom banana cream pie. Here’s a few pics from the dining room last week:
I had a request from a blog follower for the recipe for the reuben casserole. Here’s what we recommend after making it a couple of weeks ago.
REUBEN CASSEROLE: For 12 Servings:
Layer in a half-sized disposable pan sprayed with non-stick spray:
1 loaf of rye bread (or sourdough if you prefer), cut or torn in 1 inch cubes
3 pounds cooked deli corned beef, sliced and roughly chopped
2 cups thousand island dressing
2 cups sauerkraut
Warm in 325* oven, covered with foil until heated through. Remove foil and top with 2 cups shredded Swiss cheese. Return to oven and bake until cheese is melted.