This Is A Easy Layered Casserole Starting With A Beautiful Rye Bread
Next Layer Thinly Sliced Corned Beef
Next We Layer Sauerkraut and Dill Pickles
A Thick Layer Of Swiss Cheese Is Next
Next We Have A Layer Of The Delicious Sauce
Top With A Layer of Rye Bread Crumbs
Bake The Casserole
In A Short 35 to 40 Minutes It Is Ready To Serve
Miz Helen's Kitchen
Serves 8 to 10
3 cups cubed Rye Bread
3 cups Rye Bread Crumbs
1 pound corned beef, sliced thin
2 cups Sauerkraut with Caraway Seeds, drained
4 cups Swiss Cheese, shredded
1 cup milk
1/4 cup prepared mustard
3/4 cup Thousand Island Salad Dressing
Butter For the Baking Dish
Butter a 9 X 13 baking dish
Place the cubed Rye Bread on the bottom of the baking dish.
Layer 1/2 of the corned beef, followed by the sauerkraut, pickles, 1/2 of the cheese, one more layer of the remaining corned beef and the remaining cheese.
In a small mixing bowl, whisk together the milk, eggs, mustard and Thousand Island Dressing, mix until all the ingredients are mixed well.
Pour the liquid sauce over the casserole.
Top the casserole with the bread crumbs.
Bake in a preheated 350 degree oven for 35 to 40 minutes.
Check the center of the casserole to make sure it has set.
Let cool for 10 minutes to ensure a smooth cut when serving.
This Will Be Great Served With Irish Potato Mounds
Thanks so much for stopping by to spend some time in the kitchen with us today, it is always a joy to have you here. Hope you have a fantastic week and come back and see us real soon!
Peace and Joy
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