Makes 12 servings

Ingredients:

32 oz sauerkraut  (drained and rinsed)  
½ cup chopped onion  
¼ cup snipped parsley  
2 teaspoons caraway seed  
1 lb shredded Swiss cheese
1 lb shredded mild cheddar cheese  
2 cups dressing (Mayonnaise, Thousand Island, or Russian) 
1 lb thinly sliced corned beef (chopped)  
½ cup butter  
6 or 8 slices bread–cubed (light or dark rye, pumpernickel or mix)
Rice wine vinegar
  

Directions: 
1. Place the drained kraut into a bowl. Adjust flavor with vinegar if needed
2. Mix in the onion, parsley & caraway seed 
3. Spoon contents into an ungreased 13×9 dish
4. Layer with ½ the cheese, ½ dressing
5. Layer the corned beef
6. Layer the rest of the cheese & dressing
7. In a large skillet, melt the butter & coat the cubed bread
8. Sprinkle over the top of casserole
9. Bake for 35 min @ 375 F

Here’s a wonderful dish with delightful flavor that can  be easily adjusted the way you prefer it. Lea and I discovered this dish while visiting friends J.B. and Kay, and his sister Karol. In the original recipe it is delicious served with the traditional all-Swiss cheese version, but through experimenting with it, we found that we like the cheese flavor elevated by making it half Swiss and half mild cheddar cheese. Select the ingredients you prefer in a Reuben sandwich, and serve with a kosher dill pickle spear.