All the goodness of a Reuben sammich, baked into a casserole! I came across this recipe somewhere on the interwebs and apologize for not making note of the source for credit, because it really is wicked tasty; but then, a little research has shown me a heckuva lot of reuben casserole recipes, many with just one or two different ingredients added or deleted, and I have continued that tradition; skipping the caraway seeds and adding a couple of my fave ingredients, so I guess I can call this my own, delicious, recipe.
•2 cups cubed rye bread, about 4 slices
•1 lb thinly sliced corned beef
•1 cup rinsed and well-drained sauerkraut
•3/4 cup dill pickles, chopped
•4 cups Swiss cheese, shredded
•1 cup milk
•1/4 cup yellow mustard
•1/4 cup Thousand Island salad dressing
•1 tsp Cajun Power Spicy Garlic Pepper Sauce (or your preferred hot sauce, to taste)
•1 tsp Aleppo pepper
Place the corned beef in a food processor fitted with the metal blade and pulse to chop it well.
Place about two cups of the cubed bread in the buttered baking dish, then top with half of the chopped corned beef.
Top with all of the sauerkraut and the chopped dill pickle, then two cups of the cheese, the remaining corned beef, and then the last two cups of cheese.
Pour the egg mixture evenly over the casserole, then bake on a foil lined rimmed baking pan (to catch any possible drippage) for 45 minutes, or until the casserole is set in the center.
We totally enjoyed ours with a it of salad on the side and an extra dollop of good thousand island dressing* on top.
And, as always, good as this is, it tastes even better reheated the next day s0, if possible, you may want to plan ahead.