This is for K who in the Aug, 24th newsletter wanted ideas to use some canned corned beef. I love to just remove from the can, mash with a fork until crumbly and heat in the microwave until just warm and make sandwiches with it. Just bread, some mayonnaise and dill pickles. You can also make a corned beef salad. Just prepare as above then add chopped boiled egg, dill relish, diced onion (if desired) , and mayonnaise or miracle whip (just enough to make if moist like a tuna or chicken salad). Eat on bread for a sandwich or on a bed of lettuce surrounded with sliced tomatoes and crackers. But I also make a Reuben Casserole that my family loves. the recipe is as follows:

Reuben Casserole

20 oz. bag frozen hash brown potatoes, thawed
1/4 teaspoon salt
1/4 teaspoon pepper
1 (16oz.) can corned beef
1 cup Thousand Island or Russian salad dressing (which ever one you prefer)
16 oz. can sauerkraut, drained well
8 slices Swiss cheese
Rye bread and butter (for toasting), optional

Preheat oven to 450 degrees. Grease 13 x 9 pan I use cooking spray. Place potatoes in baking pan and season with salt and pepper. Bake for 15 minutes. Lower heat on oven to 350 degrees. Cover potatoes with corned beef. Crumble the 16 oz. can of corned beef using a fork and cover the potatoes. Spread salad dressing over corned beef. Spoon sauerkraut over salad dressing. Cover with Swiss cheese slices. Bake at 350 degrees for 20 - 25 minutes or until hot through and through. Serve with extra salad dressing on the side. And buttered rye toast if preferred.

**Note if cheese starts to brown before cooking time is finished, cover with foil and continue cooking until done. Also I rinse my sauerkraut and drain well before using, this removes some of the strong kraut flavor.

I hope these ideas help.
Kathy in Alabama

http://www.nancyskitchen.com