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    Member since Apr 2013

    Chef #2798735

    From United States

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    Reviewed Reuben Casserole

    Wednesday, Apr 24, 2013 on

    After reading the comments from other individuals, I made a few tweaks to the recipe. I used marbled rye bread, cut it into 1/4" cubes and then baked them on a sheet pan at 400 degrees for 10 minutes before using in the casserole. It added firmness to the base of the casserole. I also did not use sour cream (ruins the acidic sauerkraut flavor) and...

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