Ingredients

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6–8 slices light rye bread, cubed
2 tablespoons unsalted butter, melted
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon caraway seeds
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound deli corned beef, coarsely chopped
14.5 ounces can sauerkraut, drained and rinsed
1 1/2 cups Thousand Island dressing
2 cups shredded Swiss cheese, divided

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Instructions

Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Mix bread cubes with melted butter, garlic powder, onion powder, caraway seeds, salt, and pepper.
Layer half of the seasoned bread cubes in the baking dish.
Add half of the chopped corned beef over the bread layer.
Spread half of the drained sauerkraut over the corned beef.
Pour ¾ cup of Thousand Island dressing over the sauerkraut.
Sprinkle 1 cup of shredded Swiss cheese over the dressing.
Repeat layering with remaining ingredients.
Cover with foil and bake for 20 minutes, then remove foil and bake for an additional 10-15 minutes.
Let cool for 5-10 minutes, cut into squares, and serve.

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Notes

For added flavor, consider including garlic herbs in the bread mixture.
Ensure you drain the sauerkraut well to maintain the casserole’s texture.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Author: Marry
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Category: Comfort Food
Method: Baking
Cuisine: American

Nutrition

Calories: 450
Sugar: 3
Sodium: 1200
Fat: 27
Saturated Fat: 14
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 32
Fiber: 2
Protein: 22
Cholesterol: 70