I used to think I hated rye bread. And when I was a little kid, I wouldn't touch sauerkraut with a ten foot pole. But these days, I love a good reuben sandwich. I recreated the classic into a casserole, using turkey since that's what I had on hand. And don't skip the caraway seeds -- they give it that signature rye-bread flavor.
The classic reuben gets a twist by swapping in turkey for corned beef. Make this diner staple—sometimes called The Rachel—at home with just a few ready-to-eat ingredients. All you need is a little bit of heat.