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Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
Spread the cubed rye bread evenly in the bottom of the prepared baking dish.
Layer the corned beef, sauerkraut, shredded Swiss cheese, and chopped pickles over the rye bread.
In a small bowl, whisk together the Thousand Island dressing, mayonnaise, Dijon mustard, and caraway seeds (if using). Drizzle the mixture evenly over the casserole.
Drizzle the melted butter over the top of the casserole.
Cover the baking dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with chopped fresh parsley before serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 450 kcal | Servings: 6 servings
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