Pastrami-Reuben Casserole

If you love reubens then this is for you! Thinly sliced leftover roast beef or steak may use in place of pastrami. You may double all amounts and make two layers if desired. Don't be shy with the dressing, sauerkraut and cheese--use as much as you want--the amounts stated are only a guideline, just make certain to use as much bread cubes as needed to cover the bottom of the baking dish. Place the cubes in the dish before baking just to be sure. Toasting the bread cubes prevents the bread from becoming soggy. You may skip this step if you wish, but the sauerkraut will need to to hand-squeezed to remove as much liquid as possible :)

• Ready In: 45 mins
• Serves: 6

Ingredients

• 8  slices  dark  pumpernickel bread (or use as much bread slices as needed to cover the bottom of the baking dish) or 8  slices  rye bread (or use as much bread slices as needed to cover the bottom of the baking dish)
•  soft butter
• 1 (16 ounce) can sauerkraut, well drained (you may rinse if desired)
• 1  lb  pastrami (cut into strips, can use more or less than) or 1  lb corned beef (cut into strips, can use more or less than)
• 2  cups  thousand island dressing (see my Kittencal's Thousand Island Dressing)
• 2  cups  shredded swiss cheese (can use more) or 2  cups mozzarella cheese (can use more)

Directions

1. Set oven to 400°F.
2. Grease a 13 x 9-inch baking dish.
3. Lightly butter both sides of the bread slices.
4. Slice in to about 1-1/2-inch cubes then place on a baking sheet.
5. Bake until semi-crisp, but NOT hard and brown.
6. Spread the bread cubes in the prepared baking dish.
7. Sprinkle the sauerkraut over the bread cubes.
8. Layer the beef strips evenly over the sauerkraut.
9. Pour the salad dressing completely over the top (you may use more than 2 cups if needed).
10. Cover with foil and bake 400°F (bottom oven rack) for 20-25 minutes.
11. Remove from oven and sprinkle with shredded cheese and continue to bake UNCOVERED for another 6-8 minutes or until the cheese is melted and bubbly.