June 11, 2016
Comfort Food, Dinner, Lunch,
Main Dish, Casseroles, Beef, Budget-Friendly, Fall/Autumn, Father's Day, Game/Sports Day, Potluck, Sunday Dinner, Winter, Oven Bake more
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"Reubens are my favorite sandwich, this casserole has everything that you would find on a Reuben sandwich: rye bread, corned beef, Swiss cheese, dill pickles, and sauerkraut, it' so good!"
Butter a deep 11x7x3-inch baking dish.
Preheat the oven to 350.
Cut 3 to 4 pieces of the bread into cubes so that you have 2 cups of bread cubes. Line the bottom of the dish with the bread cubes. Cover with half of the corned beef. Make additional layers in this order: sauerkraut, pickles, caraway seeds, 2 cups of cheese, the remaining beef, and the remaining cheese.
With a whisk, beat together the eggs, milk, mustard and Thousand Island dressing until well mixed. Pour over the casserole. Using a blender or food processor, make 1 cup of fresh bread crumbs with the remaining slices of bread. Sprinkle the bread crumbs over the top of the casserole.
Bake at 350 for 40 minutes or until set in the center.
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