Jackson Jambalaya

No, it's not a Ruben sandwich, but Arnold Ruben would be happy to eat a serving of this one.

Claims on who created the first Ruben Sandwich vary, depending on who you ask. It may have been invented in Omaha Nebraska, by Grocer, Ruben Kulakinofsky in 1925, or by New York deli sandwich guru, Arnold Ruben in 1914. I have no horse in the race to claim the invention of this great sandwich as long as no one tried to stop me from making one when I have corned beef, kraut, and rye bread.

However, man cannot live on sandwiches alone. Occasionally, he must have casseroles and if making a casserole is your goal and Ruben sandwiches are a favorite taste, here is a good one that makes several nice portions, suitable for dinner and a midnight snack.

Here is how I made this dish.

Ruben Casserole

Ingredients:

4 slices rye bread (cubed to make 2 cups)
8-12 ounces Corned Beef
12 ounce can of Kraut, drained
12 slices Swiss Cheese
Salt and Pepper
3 Tablespoons Butter
Pam spray

2 boiled eggs
1/2 stalk celery
2 Tablespoons finely diced onion
1/4 cup chili sauce
1 cup mayonnaise
1 teaspoon salt
1 teaspoon black pepper

Directions:

Thousand Island Dressing
Boil two eggs
Fine Dice Celery
Fine Dice Onions

Add celery and Onions to bowl
Add Mayonnaise and Chili Sauce to bowl
Add salt and black pepper to bowl
Fine grate boiled eggs
Mix well and chill

Casserole

Cube rye bread to make 2 cups

Drain Kraut

Spray cubed rye bread lightly with Pam and toast gently under broiler

Spray casserole dish with Pam

Layer rye bread cubes in casserole dish

Add layer of Swiss cheese. I used slices, which works fine.

Add butter pieces and corned beef bits to casserole

Add a layer of kraut and another layer of corned beef bits

Add another layer of kraut

Cover the kraut with another layer of Swiss cheese.

Cook in 350 degree F oven for 30-40 minutes, until casserole is hot and cheese is bubbly.

Serve hot, with Thousand Island Dressing and enjoy

With a little Paprika sprinkled over the Thousand Island.

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