Ingredients
- Rye bread, cubed: 6 cups
- Corned beef, thinly sliced and chopped: 1 pound
- Sauerkraut, drained and squeezed dry: 1 (14-ounce) can
- Swiss cheese, shredded: 2 cups
- Thousand Island dressing: 1 cup
- Butter, melted: 1/4 cup
- Dijon mustard: 2 tablespoons
- Caraway seeds: 1 teaspoon (optional)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Step 2: In a large bowl, combine the cubed rye bread, chopped corned beef, and drained sauerkraut.
- Step 3: In a separate small bowl, whisk together the melted butter, Thousand Island dressing, and Dijon mustard. Pour this mixture over the rye bread mixture and toss to coat evenly. Add caraway seeds, if using.
- Step 4: Spread half of the rye bread mixture into the prepared baking dish. Sprinkle with half of the shredded Swiss cheese. Top with the remaining rye bread mixture and then the remaining Swiss cheese.
- Step 5: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the bake is heated through.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave or bake in a preheated oven at 350°F until warmed through and cheese is melted again.
- Serve this hearty bake with a side of dill pickles or a crisp green salad to cut through the richness.
- For extra flavor, toast the rye bread cubes lightly before assembling the bake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American