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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375 degrees. | 2. Spray 2 quart casserole dish with non-stick cooking spray. | 3. Toast the rye bread and lightly butter 1 side only. Arrange 3 slices (butter side UP) in bottom of casserole dish (cut to fit if you so desire). | 4. Sprinkle 1/3 cup of grated Swiss cheese over buttered toast. | 5. Arrange drained sauerkraut over the cheese and bread. | 6. Mix salad dressing with the mayonnaise in separate bowl and spoon 1/2 of the mixture over the sauerkraut. | 7. Chop the corned beef into bite size piece and spread evenly in the dish. | 8. Top with very thinly sliced onion and then 1/3 cup grated Swiss cheese and remaining corned beef. | 9. Finish the dish with remaining Swiss cheese and remaining dressing mixture. | 10. Bake 15-20 minutes or until bubbly. Place remaining 3 slices of toasted Rye bread (buttered side down) over top and continue baking for 5-10 minutes. | 11. Let sit for 5 minutes. Cut and serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rye bread	6	slices	toasted	-	-	-	-
swiss cheese	1		grated	518.76	1.9008	35.5872	40.9068
onion	1/2	cup	sliced	32.0	7.472	0.88	0.08
sauerkraut	1	can	drained	40.4498	9.1118	1.9373	0.2981
beef	1	lb	corned sliced	530.4012	0.0	104.5842	12.1947
island dressing	3/4	cup	thousand	358.3125	44.2102	1.5251	20.8005
mayonnaise	1/4	cup		209.38	0.0	0.2146	23.2
butter	1	tablespoon		85.5	3.9285	2.6715	7.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.