Ingredients
Scale
- 8 slices rye bread
- 2 cups corned beef, thinly sliced or shredded
- 2 cups Swiss cheese, shredded
- 1 ½ cups sauerkraut, drained
- 1 cup Thousand Island or Russian dressing
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 tablespoon Dijon mustard
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.
- Cut rye bread into cubes and arrange half in the dish.
- Layer half of the corned beef, Swiss cheese, sauerkraut, and dressing over the bread.
- Repeat layers with remaining ingredients.
- Cover with aluminum foil and bake for 20-25 minutes; then remove foil and bake for another 10-15 minutes until bubbly and golden brown.
- Let rest for 5-10 minutes before serving.
Notes
Use store-bought shredded Swiss and pre-sliced corned beef to save time. If sauerkraut is too wet, drain properly to avoid a watery bake.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 50mg