5 slices dark rye and or Pumpernickel bread, cubed
2 slices dark rye (or Pumpernickel) bread, ground into fine crumbs
¾ pound thinly-sliced or shaved Boar’s Head corned beef and/or pastrami
2 – 16-ounce bags Boar’s Head sauerkraut (HEB deli dept.)
3 cups shredded Swiss cheese
1 cup chopped dill pickles or dill relish
½ cup Thousand Island dressing (I use a little extra.)
¼ cup mustard
1 teaspoon caraway seeds
Optional: ½ cup roasted chopped pecans (divided)
Heat the oven to 350 degrees. Spray a 9” x 13” pan with non-stick spray. Thoroughly rinse and squeeze all juice from sauerkraut to prevent the casserole from being soggy.
Spread half the bread cubes in the prepared pan. Layer half the corned beef over top, followed by half the sauerkraut, half the cheese, all of the pickles and all of the mustard.
Sprinkle all the caraway seeds and half the roasted pecans on top. Layer the remaining bread cubes, corned beef, sauerkraut, cheese and Thousand Island dressing. Sprinkle the bread crumbs and remaining pecans on top of the casserole. Drizzle top with butter if desired.
Bake for 35 to 40 minutes, until the top is browned, the center is set, and the mixture is bubbly. Enjoy! Provided by Doris Keisler.