Reuben Casserole

__________________________________________________

              FOOD FUNNY
__________________________________________________

Here are some better-than-average puns from Irene Lamar:

The roundest knight at King Arthur's round table was Sir Cumference. He acquired his size from too much pi.

She was only a whisky maker, but he loved her still.

The butcher backed into the meat grinder and got a little behind in his work.

A grenade thrown into a kitchen in France would result in Linoleum Blownapart.

A chicken crossing the road is poultry in motion.

The man who survived mustard gas and pepper spray is now a seasoned veteran.

When cannibals ate a missionary, they got a taste of religion.

__________________________________________________

             TODAY'S RECIPE
__________________________________________________

Here is a favorite deli sandwich in casserole form. Feel free to use
turkey, ham, or any sliced meat in place of the corned beef.

Reuben Casserole

6 slices rye bread 2 Tbs (30 ml) Russian or Thousand Island dressing
6 oz (170 g) thinly sliced corned beef
2 cups (500 ml) sauerkraut, rinsed and drained
2 dill pickles, chopped
2 cups (500 ml) shredded Swiss cheese
3 eggs
1 1/2 cups (375 ml) milk
1 Tbs (15 ml) Dijon mustard

Line the bottom of a buttered 11x17-inch (28x43 cm) baking dish with 3
slices of the bread, trimming as necessary. Spread with half the Russian
dressing and top with half the corned beef, sauerkraut, and cheese.
Repeat to form 2 layers. Whisk together the eggs, milk, and mustard and
pour over the casserole. Let stand for 30 minutes before baking in a
preheated 350F (180C) oven until golden brown and set in the center, about 40 minutes.
Serves 4 to 6.
Received on Thu Mar 26 17:59:28 2009