Reviewed: Apr. 6, 2003

Really good! And quick and easy to prepare. If you like Reuben sandwiches, you've got to try this. I did use the fresh, bagged sauerkraut rather than canned, though. And also leftover corned beef rather than deli corned beef. I'm sure it would be good with the deli corned beef, too.

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Reviewer:

3redbirds

Reviewed: Apr. 3, 2003

WOW! This is one of the best things I ever made! Like others suggested, I toasted the bread first. I put four cubed slices on the bottom of a small oval casserole dish. I layered it with thin slices of deli corned beef, a mixture of saurkraut (sp?) and Russian dressing, slices of Swiss cheese, and then repeated all the layers again. I used an 8oz. bottle of dressing and a 14 oz. can of saurkraut. I then followed the cooking time and temperature. I will definately make this again!

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Reviewer:

JESSICA1467

Cooking Level: Intermediate

Home Town: Oakdale, New York, USA

Living In: Riverhead, New York, USA

Reviewed: Apr. 1, 2003

We used pastrami (no leftover corned beef) and followed other reviews in toasting the bread. Will layer some bread on the bottom and some on the top the next time. Quick and easy.

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Reviewer:

DBDCOOK

Cooking Level: Intermediate

Reviewed: Mar. 31, 2003

I followed the advice of another reviewer and put the bread crumbs on top. It was delicious that first night when it came out of the oven! I used hot Mr. Mustard as a side-sauce. However, this was way too expensive. The meat alone costs $7.50!

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Reviewer:

Texasglori

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Fort Richardson, Alaska, USA

Reviewed: Mar. 29, 2003

Everybody LOVED this recipe, except my 2 year old, but I"m sure most young kids don't like sauerkraut. I toasted the bread first, and did two layers in a 2 qt casserole dish, including the cheese and baking about 1/2 hour. My husband added horseradish to his. We will definitely have this again when corned beef goes on sale.

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Reviewer:

DJSMITH

Reviewed: Mar. 25, 2003

What a great way to use leftovers! I did as another reviewer suggested, and layered this upside down. I will make this again. Thanks Monica!

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Reviewer:

njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

Reviewed: Mar. 25, 2003

I had great luck with this recipe. Combining some other cooks suggestions and a couple of my own, here is how I prepared it. I put the bread cubes in an 11x7 pan and put the pan in a cold oven and while it heated to 400 it allowed the bread to toast a bit.(I stirred the cubes half way through the heating) I used left-over corned beef that I cubed and sprinkled over the bread, then I mixed one cup of dressing with the sauerkraut(well drained is important) and spread over the corned beef. Finished off per recipe. My family loved it. A keeper in our house.

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Reviewer:

QUEENOFRULES

Reviewed: Mar. 25, 2003

I thought my husband would love this but he just rated it as a 4 - I would have given it a 5 as I don't like sauerkraut and I liked this. Next time I would make it as a lunch dish.

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Reviewer:

5317717

Reviewed: Mar. 21, 2003

I did not like this dish very much and neither did my husband. He just ate the corned beef and pushed aside the mushy bread. The taste of the Rye bread is very overwelming, maybe better with sourdough.

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Reviewer:

CANDY88

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

Reviewed: Mar. 21, 2003

I made this for a potluck. I used my 6 qt. oval crockpot and it came out great. Everyone said that it was the best hotdish. I toasted the bread first and then added the other ingredients. I did use thousand island dressing instead of the russian and used more dressing than was stated. Also put the cheese in with the other ingredients and turned the crockpot on low. It was ready in a couple of hours. Thanks for this wonderful, easy recipe.

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