Ingredients (serves 4–6)
- 8 slices rye bread, cubed
- 1 pound thinly sliced or shredded corned beef
- 1 can (14 oz) sauerkraut, drained and rinsed
- 2 cups grated Swiss cheese
- 1 cup Thousand Island dressing
Instructions
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Preheat the oven:
- Set your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with butter or non-stick spray.
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Layer the bread:
- Spread half of the cubed rye bread evenly in the bottom of the prepared baking dish.
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Add the meat and kraut:
- Evenly layer half of the corned beef over the bread.
- Sprinkle half of the drained sauerkraut on top.
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Add the cheese and dressing:
- Sprinkle 1 cup of grated Swiss cheese over the layers.
- Drizzle ½ cup of Thousand Island dressing evenly on top.
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Repeat layers:
- Layer the remaining bread, corned beef, sauerkraut, and Swiss cheese.
- Drizzle the remaining ½ cup of Thousand Island dressing over the top.
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Bake:
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake an additional 10–15 minutes, or until the cheese is melted, bubbly, and slightly golden.
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Serve:
- Let the bake cool for a few minutes before serving.
- Cut into squares and enjoy warm!
✅ Tips:
- For extra crunch, you can toast the cubed rye bread lightly before assembling.
- Add a sprinkle of caraway seeds or a dash of paprika for extra flavor.
- Leftovers reheat well in the oven or air fryer—perfect for lunch the next day!
