Monday, March 9, 2009

Reuben Casserole

2 cups nonfat Thousand Island dressing
∏ cup nonfat sour cream
12 slices rye bread, sliced into 1-in strips
3 cups sliced pastrami in 1/2 –in strips
3 cups sauerkraut, drained
2 cups shredded Swiss Cheese

Spray 9x13 baking dish with nonstick cooking spray. In a bowl, combine the dressing & sour cream and mix until well blended. Set aside. Layer one-third of the bread strips on the bottom of the prepared baking dish. Layer one-third of the pastrami over the bread, then layer one-third of the sauerkraut over the pastrami, followed by one-third of the sour cream mixture and one-third of the cheese. Repeat the layers two more times ending with a layer of cheese.

Cooking instructions:
Preheat the oven to 350 degrees. Cover the dish with foil and bake for 1 hour. Remove foil and bake for 30 minutes, until the casserole is browned and bubbly and the layers are heated through.


two_blue_one_pink said...

This sound good. I just have one question. Are the cooking directions cooking from frozen or thawed?

The Freezer Chicks said...

Cooking directions are always from thawed state unless otherwise noted.

Diane said...

how much sour cream?

mistihollrah said...

1 Cup