Tangy and cheesy and rich - it's the classic sandwich, reinvented in casserole form.
- 8 slices rye bread
- 1 cup Thousand Island dressing
- 1 pound deli-style corned beef sliced
- 16 oz. sauerkraut drained
- 6 slices aged Swiss
- 1 cup shredded Swiss & Gruyere cheese
Preheat oven to 350 degrees F. Grease a 9" x13” casserole dish and set aside.
Cut rye bread into cubes. Place on a baking sheet and toast in the oven; bake for 5 minutes, stir, and cook for an additional 3 minutes. Once you have removed the bread from the oven, increase temperature to 400 degrees F.
Layer ½ to ⅔ of your bread, meat, and sauerkraut before covering with half of your dressing. Top with 6 slices of aged Swiss. Layer the remaining ingredients and sprinkle with ½ cup of shredded cheese.
Cover casserole with tented aluminum foil and bake for 20 minutes. Remove foil, sprinkle with remaining ½ cup of cheese, and bake for 5 additional minutes before serving.