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This is a recipe that of course our german heritage enjoys. We this one because it reminds of those wonderful Rueben sandwiches Gramma Bea makes.
Ingredients For rueben dip
116 oz. can saurkraut drained dry
2 cshredded swiss cheese
42 1/2 oz. pkgs corned beef chopped
How To Make rueben dip
1Mix all ingredients in 1 1/2 qt. casserol dish. Bake at 350 for 30 to 40 min. Serve warm with party rye bread.
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