My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, March 17, 2010

Reuben Casserole

Okay, I thought I had finished with the corned beef stuff, but I happen to remember this recipe that I hadn't made forever. This is like a big Reuben Sandwich without the bread. It gets rid of the last of the corned beef and uses some of your Easy Homemade Sauerkraut. This is yummy good.

Reuben Casserole
6-8 servings
print recipe

6 cups crushed potato chips
2/3 cup of hot water
2 eggs beaten
2 tablespoons Russian dressing
1/2 teaspoon caraway seed
1 pound of sauerkraut, drained
2 cups chopped corned beef
8 ounces Swiss cheese, sliced
1/4 cup chopped olives

Combine potato chips, water, eggs, dressing, and caraway seeds. Spread 1/3 of the mixture on the bottom of a greased 12 x 8-inch baking dish. Top with half each of the sauerkraut, corned beef, and cheese; repeat the four layers. Top with remaining mixture. Bake uncovered at 350 degrees for 25 to 30 minutes, or until heated through and top is crisp and golden. Garnish with olives.


  1. I love the fact you use potato chips— but sometimes I don't know if I'll ever have 6 cups lying around since I typically devour a bag rather quickly.

    All the same, sounds very yummy.

  2. This sounds like a real delishious recipe that I really need to try out real soon!



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