Ingredients
Bread:
8-10 slices rye bread, cubed (about 4-5 cups)
1/2 cup butter, melted
Filling:
1 pound corned beef, cut into bite-sized pieces
1 (16-ounce) can sauerkraut, drained and rinsed (optional: rinse again for a milder flavor)
2 cups shredded Swiss cheese
1/2 cup Thousand Island dressing (or Reuben dressing of your choice)
2 tablespoons chopped fresh parsley (optional)
2 teaspoons caraway seeds (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×13 inch rectangular baking dish.
In a large bowl, toss the cubed rye bread with the melted butter until evenly coated.
Spread half of the bread cubes evenly over the bottom of the prepared baking dish.
Layer the corned beef over the bread cubes.
Sprinkle the sauerkraut (if using) over the corned beef.
Distribute half of the shredded Swiss cheese on top of the sauerkraut.
Drizzle the Thousand Island dressing evenly over the cheese layer.
Sprinkle with chopped parsley and caraway seeds (if using).
Top with the remaining bread cubes and shredded Swiss cheese.
Bake for 30-35 minutes, or until the cheese is melted and bubbly, and the bread cubes are golden brown on top.
Let cool slightly before serving. S