Ingredients:
- 1 (16 oz) loaf rye bread, cubed
- 1 lb sliced corned beef, chopped
- 1 (16 oz) can sauerkraut, drained and squeezed dry
- 2 cups shredded Swiss cheese
- 1 ½ cups milk
- 3 large eggs
- ½ cup Thousand Island dressing (plus extra for serving)
- 2 tbsp Dijon mustard
- 1 tsp caraway seeds (optional, for that rye flavor)
- 2 tbsp melted butter
- Salt and pepper to taste
Instructions:
- Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. - Prepare Bread Base:
Spread the cubed rye bread evenly in the baking dish. Drizzle with melted butter. - Layer Filling:
Evenly layer the chopped corned beef, then the sauerkraut, followed by Swiss cheese over the bread. - Mix Custard:
In a mixing bowl, whisk together eggs, milk, Thousand Island dressing, Dijon mustard, and caraway seeds. Season with a little salt and pepper. - Pour Over Layers:
Slowly pour the egg mixture over the casserole so it soaks into the bread. - Bake:
Cover with foil and bake for 25 minutes. Remove foil and bake another 15–20 minutes, or until bubbly and golden on top. - Rest & Serve:
Let it sit for 10 minutes before slicing. Serve warm with extra Thousand Island dressing on the side.
💡 Tips:
- Add a few pickle slices or extra sauerkraut on top for tangy crunch.
- Try a mix of Swiss and mozzarella for extra gooeyness.
- Can be made ahead and refrigerated overnight — just add 10 minutes to baking time.