BAKED REUBEN CASSEROLE

• 5 slices seeded Jewish rye bread (or rye bread of your choice)
• 3/4 lb. very thinly sliced, almost shaved, corned beef
• 1 14.5 oz can sauerkraut, well drained
• 1 teaspoon caraway seeds
• 3/4 lb. Swiss cheese, shredded
• 3 eggs
• 1/2 c. milk (I used skimmed)
• 1/4 c. heavy cream
• 1 c. Thousand Island dressing
• 1/3 c. prepared yellow mustard
• 1 tsp. fresh ground pepper

Preheat oven to 350F. 

Coat an 8x8-inch casserole dish with cooking spray. 

Cut three pieces of the bread into 1-inch cubes and line the bottom of the dish with them.  Place half of the corned beef over the cubed bread and lightly press down the layers as you go.

Spread the sauerkraut evenly over the corned beef and then top with half of the shredded cheese. 

Evenly sprinkle the cheese with the caraway seeds. 

Evenly spread the remaining corned beef over the previous layers and finish with the remaining cheese.  

In a small bowl whisk the eggs, milk, cream, Thousand Island dressing, mustard & ground pepper until fully mixed.  Pour the egg mixture over the casserole and allow it to sit and sink in for 10 minutes. 

Finely dice the remaining two slices of bread and spread it over the casserole.  Bake for 60 minutes, until the top is golden brown and the casserole is set in the middle.  Check the casserole after 45 minutes and if the bread crumbs are beginning to get too dark, lightly tent the casserole with aluminum foil during the last 15 minutes of cooking. 

Once the casserole is fully cooked, remove from the oven and allow it to rest for 15 minutes before cutting and serving. 

Enjoy!