Tuesday, April 5, 2016


6 slices rye bread, divided
1 pound pastrami or corned beef, thinly sliced or shaved
1 (14.5 oz.) can sauerkraut
4 cups Swiss Cheese, shredded
1 cup dill pickles, chopped or 1/2 cup relish
1 cup milk
1/3 cup Thousand Island dressing
1/4 cup mustard
3 large eggs

Preheat oven to 350* and spray a deep 13x9 casserole dish with nonstick cooking spray.
Cut 4 slices of rye into cubes and spread out over bottom of casserole dish. Lay out half of pastrami over bread cubes followed by sauerkraut, pickles and 2 cups of cheese.
Lay out other half of pastrami and cover with 2 more cups of cheese.
In a bowl, whisk together milk, salad dressing, mustard and eggs until combined.  Pour over top of casserole.  Cut remaining 2 slices of rye into cubes and sprinkle on top of casserole.
Bake for 45 minutes.

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