Ingredients
For the casserole
6 ounces deli corned-beef slices (spend the extra money to get a good brand)
½ cup Thousand Island dressing (see recipe below for making your own)
8 ounces sauerkraut
1 heaping cup shredded Swiss cheese
2 – 3 slices rye bread
2 tablespoons butter, melted
For the homemade Thousand Island dressing
½ cup mayonnaise
2 tablespoons ketchup
2 tablespoons sweet pickle relish
2 teaspoons finely minced shallot
¼ teaspoon finely minced garlic (I use ¼ teaspoon Indian garlic paste)
1 teaspoon white vinegar
⅛ – ¼ teaspoon salt, more to taste
2 – 3 dashes Tabasco sauce (optional)
Instructions
Preheat oven to 350° F
Tear up the bread slices and put them in a small food processor
Pulse until the bread is finely crumbled, pouring in the melted butter through the top
For the dressing, mix all ingredients well. Refrigerate for at least 1 hour before using, and set aside
Lightly grease the ramekins. In each, layer in half the corned beef, spread half the dressing over it, layer half the sauerkraut on over the dressing, then half the cheese, then half the bread crumbs, packing everything down well into the ramekins
Place ramekins on a parchment lined baking sheet and bake 30 minutes. Serve with a green salad.
