This was really good, but I omitted the cheddar cheese (true reubens don't have cheddar, just Swiss). I would recommend patting the sauerkraut dry with paper towels before mixing to keep it from being runny. I didn't have time to make this in a slow cooker, so I followed a similar recipe I had: bake at 325 10-15 minutes (or until cheese is melted), stirring occasionally. Thanks for the recipe!
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