Ingredients:
• 1 lb corned beef, chopped (or use deli corned beef, roughly chopped)
• 1 (14 oz) can sauerkraut, drained and well-rinsed
• 8 slices rye bread, cubed (or use rye croutons for convenience)
• 2 cups shredded Swiss cheese
• 1/2 cup Thousand Island dressing (more for serving, if desired)
• 1/4 cup mayonnaise
• 1/4 cup Dijon mustard (optional, for extra tang)
• 3 large eggs
• 1 1/2 cups milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• 1 tablespoon melted butter (for greasing the baking dish)
• Fresh parsley, chopped (for garnish, optional)
Instructions:
1. Preheat the Oven:
o Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with melted butter or cooking spray.
2. Layer the Casserole:
o Place half of the cubed rye bread in the bottom of the prepared baking dish. Layer the chopped corned beef on top of the bread, followed by the sauerkraut, and then half of the shredded Swiss cheese.
3. Prepare the Custard Mixture:
o In a large bowl, whisk together the Thousand Island dressing, mayonnaise, Dijon mustard (if using), eggs, milk, garlic powder, onion powder, salt, and pepper. Mix well until smooth.
4. Assemble the Casserole:
o Pour the custard mixture evenly over the layers in the baking dish. Press down gently to make sure the bread absorbs the mixture. Top with the remaining bread cubes and shredded Swiss cheese.
5. Bake:
o Cover the casserole with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly.
6. Serve:
o Let the casserole sit for about 5 minutes before serving. Garnish with fresh chopped parsley, if desired. Serve with extra Thousand Island dressing on the side for dipping.
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