Ingredients
- 5 to 6 slices (5 to 7 ounces) rye bread (divided)
- 3/4 pound corned beef (shaved, or pastrami)
- 240 grams sauerkraut (rinsed and well-drained, 1 cup)
- 3/4 cup chopped dill pickles
- 1 teaspoon caraway seeds
- 4 cups shredded Swiss cheese
- 3 large eggs
- 1 cup milk
- 1/4 cup prepared yellow mustard
- 1/4 cup Thousand Island salad dressing
How to Make
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Step 1: Butter a deep 11x7x3-inch baking dish.
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Step 2: Preheat the oven to 350.
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Step 3: 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.
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Step 4: 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.
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Step 5: Bake at 350 for 40 minutes or until set in the center.
We hope you enjoy this recipe!
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