Pastrami-reuben Casserole

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 8 slices dark pumpernickel bread (or use as much bread slices as needed to cover the bottom of the baking dish) or 8 slices rye bread (or use as much bread slices as needed to cover the bottom of the baking dish)
• soft butter
• 1 (16 ounce) can sauerkraut, well drained (you may rinse if desired)
• 1 lb pastrami (cut into strips, can use more or less than) or 1 lb corned beef (cut into strips, can use more or less than)
• 2 cups thousand island dressing (see my kittencal's thousand island dressing)
• 2 cups shredded swiss cheese (can use more) or 2 cups mozzarella cheese (can use more)

Recipe

• 1 set oven to 400°f.
• 2 grease a 13 x 9-inch baking dish.
• 3 lightly butter both sides of the bread slices.
• 4 slice in to about 1-1/2-inch cubes then place on a baking sheet.
• 5 bake until semi-crisp, but not hard and brown.
• 6 spread the bread cubes in the prepared baking dish.
• 7 sprinkle the sauerkraut over the bread cubes.
• 8 layer the beef strips evenly over the sauerkraut.
• 9 pour the salad dressing completely over the top (you may use more than 2 cups if needed).
• 10 cover with foil and bake 400°f (bottom oven rack) for 20-25 minutes.
• 11 remove from oven and sprinkle with shredded cheese and continue to bake uncovered for another 6-8 minutes or until the cheese is melted and bubbly.