Squeaks provided:

> Reuben Casserole
>
> appetizers
>
> 16 ounces Swiss cheese
> 16 ounces cheddar cheese
> 32 ounces sauerkraut; drained
> 3 packages ham (the nasty 3 oz. packaged stuff that hangs with the
> bologna at the market); shredded
> 3/4 cup mayonnaise
>
> Mix it all up and bake at 325° F for 30 mins.
>
> Serve on cocktail rye bread (found in the deli section).
>
> Contributor: Connie Deutting
>
> Yield: 8 servings


HAM???

I use corned beef or pastrami rather than ham. It's easy to just shred it
right off the brisket with your fingers. And rather than using plain
commercial mayo, I use homemade mayo to which I add some chili sauce (the
stuff that looks like ketchup), pimientos, parsley, and finely-chopped green
bell pepper. Other than that, my recipe is pretty much the same.

Bob