Ingredients:
32-ounce of sauerkraut, rinsed and drained
½ cup chopped onion
¼ cup snipped fresh parsley
2 teaspoons caraway seed
4 cups shredded Swiss cheese (16 ounces)
1 1/3 cups Thousand Island salad dressing
1 pound thinly sliced cooked corned beef, coarsely chopped
6 slices rye bread, cut into ½- cubes (5 cups cubes) toasted in the oven
Directions:
Toast bread, cut into cubes, set aside.
In a large bowl combine drained sauerkraut, onion, parsley, and caraway seed.
Spoon mixture into a 3-quart rectangular baking dish; spread the mixture evenly.
Layer with half of the cheese, half of the salad dressing, and all of the corned beef. Repeat with the remaining salad dressing and cheese.
Sprinkle bread cubes over the top of the casserole.
Bake covered in a 375° oven about 3 minutes or until heated through. Uncover and bake 5-10 more minutes until bread cubes are browned.
