Ingredients
- 1 (16 oz / 450 g) can sauerkraut, drained and squeezed dry
- 1 lb (450 g) sliced corned beef (or pastrami), chopped
- 8 slices rye bread (or pumpernickel), cubed
- 2 cups (200 g) shredded Swiss cheese
- 1 cup (240 ml) Thousand Island dressing (or Russian dressing)
- ½ cup (120 ml) mayonnaise (optional, for creamier texture)
- 1 tsp caraway seeds (optional, for classic rye flavor)
- Salt & pepper to taste
- Butter for greasing the baking dish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch (or similar) baking dish with butter.
- Spread half of the cubed rye bread evenly in the prepared dish.
- Layer chopped corned beef on top of the bread.
- Spread the drained sauerkraut evenly over the beef.
- Drizzle Thousand Island dressing (and mayo, if using) evenly across the sauerkraut layer.
- Sprinkle with caraway seeds for extra flavor.
- Top with shredded Swiss cheese.
- Add the remaining cubed rye bread on top for a crunchy finish.
- Bake uncovered for 25–30 minutes, or until the cheese is melted and bubbly and the bread is golden.
- Let stand for 5 minutes before serving. Serve warm, with extra dressing on the side if desired.
Would you like me to make this a “make-ahead” casserole version (assemble ahead, bake later) as well?