Reuben Casserole

Reuben Casserole

Miz Helen's Kitchen

Serves 8 to 10

Ingredients

3 cups cubed Rye Bread

3 cups Rye Bread Crumbs

1 pound corned beef, sliced thin

2 cups Sauerkraut with Caraway Seeds, drained

3 cups dill pickles, chopped

4 cups Swiss Cheese, shredded

3 eggs

1 cup milk

1/4 cup prepared mustard

3/4 cup Thousand Island Salad Dressing

Butter For the Baking Dish

Directions

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.

Enjoy!