- 6 slices pumpernickle bread, cubed
- 6 slices rye bread, cubed
- ½ cup butter
- 1-½ cups thousand island dressing
- 1 cup sour cream
- 1 tablespoon minced onion
- 1 14 oz can bavarian style sauerkraut
- 1-½ lbs. corned beef brisket, sliced and cut into bite size pieces
- 3 cups swiss cheese, shredded
ingredients
directions
1. Preheat oven to 325 degrees. Lightly grease a baking pan. |
2. In a large skillet, melt butter. Add the cubed bread and toss to coat. Transfer buttered bread cubes to baking pan and bake in oven for 20 minutes or until cubes are crisp. After removing bread cubes from oven, raise oven temperature to 350 degrees F. |
3. In a large bowl, mix the thousand island dressing, sour cream, and onion. Dump sauerkraut into a clean kitchen towel and squeeze out all of the juice over a sink. Add squeezed sauerkraut, 2 cups swiss cheese, and corned beef to thousand island mixture. Mix well. |
4. Lightly grease a 9x13-inch baking dish. Arrange 3/4 of the bread cubes in the bottom of the dish. Spread corned beef mixture over the top of the the bread cubes. Top with remaining cup of cheese. Sprinkle the remaining bread cubes on top. |
5. Cover, and bake for 20 minutes in preheated oven. Uncover, and continue baking for 10 minutes or until bubbly and lightly browned. |
