The inspiration for this casserole came from a Reuben dip I tried at a party. It was so good, everyone was wanting to know who made the Reuben casserole! Have you ever tried turkey pastrami? It’s actually very flavorful, but a little goes a long way. I was trying to think of something to do with the leftovers when I remembered the Reuben dip and decided to use the pastrami in place of corned beef.
Turkey Pastrami Casserole
1 cup sliced & chopped turkey pastrami
1 medium onion, chopped
1 can (16 oz) sauerkraut, drained
1/2 cup ketchup
1/4 cup Kraft miracle whip
2 tablespoons sweet pickle relish
4 slices provolone cheese
1/4 teaspoon coarse ground pepper
Pre-heat oven to 350 degrees. Combine pastrami, onion, kraut, ketchup, miracle whip, and relish. Mix well and pour into large casserole dish. Top with cheese slices and sprinkle with pepper. Bake 30-35 minutes or until cheese begins to brown.
2 comments:
OMGoodness, this has tonights dinner written ALL OVER IT. I am SO headed to the store for turkey pastrami, thanks for sharing.
I've made this twice now. Once with chopped pickles and one with sauerkraut. I like the pickles better, but both are great and easy!
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