Baked Reuben Casserole

Name: Baked Reuben Casserole
Yield: 4
Ingredients: 6 slice rye bread; 1 lb cooked corned beef; 1 14.5 oz. jar sauerkraut; 4 cup Swiss cheese; 2 tsp caraway seeds; 1 cup dill pickle; 1 cup Whole Milk; 3 large eggs; 1/4 cup dijon mustard; 3/8 cup Thousand Island Dressing

Servings: 4

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Ingredients

6 slice rye bread
1 lb cooked corned beef shredded
1 14.5 oz. jar sauerkraut drained
4 cup Swiss cheese shredded
2 tsp caraway seeds
1 cup dill pickle diced
1 cup Whole Milk
3 large eggs lightly beaten
1/4 cup dijon mustard
3/8 cup Thousand Island Dressing

Method

Preheat oven to 350 F and grease a large casserole pan with cooking spray.

350°F
Cut 4 slices of rye bread and cut in 2-inch cubes.
Add last 2 slices of rye bread to a food processor and pulse until crumbled.
Lay cubed rye bread in the casserole pan and top with half of the shredded corn beef.
Add sauerkraut, pickles, and 1 tsp. caraway seeds evenly over the corned beef.
Sprinkle half of the cheese over top and top with the rest of the shredded corn beef.
Top with the remaining swiss cheese and caraway seeds.
Combine milk, eggs, mustard, and thousand island dressing in a liquid measuring cup and whisk until combined.
Pour over the casserole and sprinkle top with crumbled rye bread.
Cover the casserole pan with foil and bake for 40-45 minutes.