The ever popular reuben sandwich...in a casserole! This delicious dish is so easy to make, and can even be made the night before for a stress-free brunch.
INGREDIENTS
- 6 slices rye bread, cubed
- 14-1/2 oz. can sauerkraut, drained and rinsed
- 1 lb. sliced deli corned beef, cut into strips
- 3/4 c. Thousand Island salad dressing
- 2 c. shredded Swiss cheese
DIRECTIONS
- Pre-heat oven to 400F.
- Arrange bread cubes in a greased 13"x9" baking pan; cover with sauerkraut.
- Layer corned beef over sauerkraut; drizzle salad dressing over top.
- Cover with aluminum foil and bake for 20 minutes.
- Remove foil; sprinkle with cheese and bake, uncovered, for another 10 minutes, or until cheese is melted and bubbly.
