~My Cheesy Corned-Beef on Rye Reuben Casserole~
I cook corned beef regularly -- three-four times a year. It's always available at our local Sam's Club, and it has a long shelf-life too, meaning the expiration date is often a month or more out on the calendar. I always buy two and I always cook two. After discarding the seasoning packets, I cook them my way, slowly in the crockpot, in a tomato mixture laced with aromatic allspice, cinnamon and cloves. When done, I cover the tops with brown sugar and bake them in a 350° oven for 20-25 minutes until the sugar crust is bubbly and caramelizing. It is amazing. My brown-sugar-crusted corned beef sandwiches served on my homemade bread machine caraway-seeded rye bread have, literally, been described...