2019-11-01 Cooking with Paula Deen

25 COOKING WITH PAULA DEEN NOVEMBER/DECEMBER 2019

REUBEN SANDWICH

CASSEROLE

Makes 6 to 8 servings

8 large eggs

3 cups heavy whipping cream

½ cup Thousand Island dressing

1 (16-ounce) loaf marble rye bread,

cut into 1-inch cubes

½ pound thick-sliced corned beef,

chopped

2 cups shredded Swiss cheese,

divided

1 (8-ounce) can sauerkraut, rinsed

and drained

1 cup thinly sliced red onion

2 tablespoons chopped fresh

parsley

Garnish: chopped fresh parsley

1. Preheat oven to 375°. Spray a 13x9-
   inch baking dish with cooking spray.
   2. In a large bowl, whisk together
   eggs, cream, and dressing until smooth.
   Stir in bread, beef, 1½ cups cheese,
   kraut, onion, and parsley until well
   combined. Pour into prepared pan;
   sprinkle with remaining ½ cup cheese.
   Cover with foil.
   3. Bake for 40 minutes. Uncover
   and bake until cheese is melted,
   about 5 minutes more. Let stand for
   10 minutes before serving. Garnish
   with parsley, if desired.

aa PAULA’S WEEKLY 5 b

THURSDAY