Reuben Casserole

I am not the least bit Irish, but I thought I would jump on the St. Patrick's Day bandwagon and make something, well, St. Patricksy for the first time.  A couple of weeks ago I made my first corned beef (see recipe) and it turned out really well.  This time I thought I would take it a step further and make the corned beef into a reuben casserole.  I LOVE reubens.  I didn't know how my family would like it.  I figured my daughter wouldn't and my son would (I was right on both), but I wasn't sure about my husband.  He loved it. 

I didn't spice this up like I did my last beef, because reuben sandwiches aren't spiced very much, if at all.  I only used the spice packet it came with.  Also, I used provolone cheese instead of swiss, because I asked my husband to pick up some swiss on the way home...and he brought provolone.  This couldn't be simpler to make.  Enjoy.

1 lb. corned beef, plus spice packet
1 package of baby carrots
1 small cabbage, quartered
1 can sauerkraut
6 pre-sliced slices of provolone cheese
1 bottle thousand islands dressing
6 slices of good rye bread

Heat olive oil in a deep pan or skillet.  Sprinkle seasoning packet onto both sides of the brisket.  Brown both sides.  Add enough water to almost cover the brisket.  Add your carrots and the cabbage.  Bring to a boil, then lower heat to a simmer.  Simmer for 3 hours.

Remove brisket from skillet.  Trim off any fat.  Cut the brisket into bite sized pieces, then shred.  Place shredded brisket into the bottom of a baking dish sprayed with nonstick spray.  Next top with a layer of sauerkraut.  Top that with the thousand islands, as much as you want.  Cut three of the cheese slices in half, spread over top of the dressing.  Rip up the bread slices and place on top of the dressing.  Cut the three remaining cheese slices in half, place on top of bread.

Bake at 425 for 25 minutes, or until the bread is browned and the cheese is brown and bubbly.  Serve with the carrots and cabbage.


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