Ingredients:
6 slices rye bread, divided
1 lb pastrami or corned beef, thinly sliced, divided
1 can (14.5 oz) sauerkraut, drained
4 cups shredded Swiss cheese, divided
2 teaspoons caraway seeds, divided
1 cup chopped dill pickles
1 cup milk
3 large eggs, beaten
1/3 cup creamy dressing (Thousand Island style)
1/4 cup yellow mustard
Instructions:
Preheat oven to 350°F (175°C). Lightly spray an 11×7-inch or 9×13-inch baking dish with cooking spray.
Cut 4 slices of rye bread into 2-inch cubes and place them in the bottom of the dish.
Pulse the remaining 2 slices of rye bread into fine breadcrumbs and set aside.
Spread half the pastrami evenly over the bread cubes.
Add sauerkraut and chopped pickles on top.
Sprinkle with 1 teaspoon caraway seeds.
Add 2 cups shredded Swiss cheese.
Layer remaining pastrami on top and press down gently.
Add the remaining 2 cups cheese and 1 teaspoon caraway seeds.
In a bowl, whisk milk, eggs, dressing, and mustard.
Pour evenly over the casserole.
Sprinkle breadcrumbs on top.
Cover with foil and bake for 45 minutes.
Let rest 5 minutes before slicing.
Serve warm.
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