Ingredients
Directions
- 1 cup Russian Dressing (divided)
- 1/2 t salt
- 1/2 t pepper
- 1 large egg
- 1 cup whole milk
- 4 cups cubed marble rye bread about 5 or 6 slices
- 1 lb swiss cheese (12 slices)
- 2 cups sauerkrat squeezed to drain excess liquid
- 1 cup dill pickle chips
- Preheat oven to 350F. In a small bowl, whisk together 1/2 cup Russian dressing, egg, milk, salt, and pepper.
- Spray a 9x13 casserole dish with cooking spray. Spread 4 cups rye bread cubes into the casserole dish
- Pour the dressing/milk mixture over the bread cubes and stir to distribute evenly. The bread will soak up the liquid.
- Layer slices of swiss chees over the bread mixture.
- Top with pickles and more Russian dressing.
- Spread layer of sauerkraut over the casserole.
- Chop the corned beef into small pieces and spread over the sauerkraut.
- Top with remaining cheese slices
- Bake for 35-40 minutes or until cheese is melted and the casserole is bubbly.
- It is important to squeeze out any excess liquid from the sauerkraut so that it doesn't make the casserole soggy
- Pictures
Notes