A delicious baked casserole made with rye bread, pastrami, corned beef, sauerkraut, Swiss cheese, and a medley of flavorful toppings. Perfect for using up leftover corned beef from St. Patrick's Day.
1: Preheat oven to 350°F.
2: Spray a 9x13 baking dish with nonstick cooking spray.
3: Cut 4 slices of rye bread into 2-inch cubes.
4: Pulse the remaining slices of bread in a food processor into fine breadcrumbs.
5: Mix the chopped meat together.
6: Spread cubed bread into the bottom of the prepared baking dish.
7: Cover evenly with half of the chopped meat.
8: Top with drained sauerkraut and the chopped pickles.
9: Sprinkle 2 cups of shredded Swiss cheese on top of the sauerkraut layer.
10: Top with the remaining meat.
11: Sprinkle the remaining 2 cups of cheese on top of the meat.
12: In a medium bowl, whisk together milk, eggs, Thousand Island dressing, mustard, and pickle juice.
13: Pour the mixture evenly over the casserole.
14: Top with breadcrumbs.
15: Cover with foil lightly sprayed with nonstick coating.
16: Bake for 45 minutes, removing the foil during the last 10 minutes to brown breadcrumbs.
17: Let rest for 5 minutes before slicing and serving.
