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Categories:Viewed: 76 - Published at: 8 years ago
Ingredients
- 6 slices rye bread, toasted
- 1 lb swiss cheese, grated
- 12 cup onion, thinly sliced
- 1 (15 ounce) can sauerkraut, drained
- 1 lb corned beef, sliced
- 34 cup thousand island dressing
- 14 cup mayonnaise
- 1 tablespoon butter
Method
- Preheat oven to 375 degrees.
- Spray 2 quart casserole dish with non-stick cooking spray.
- Toast the rye bread and lightly butter 1 side only.
- Arrange 3 slices (butter side UP) in bottom of casserole dish (cut to fit if you so desire).
- Sprinkle 1/3 cup of grated Swiss cheese over buttered toast.
- Arrange drained sauerkraut over the cheese and bread.
- Mix salad dressing with the mayonnaise in separate bowl and spoon 1/2 of the mixture over the sauerkraut.
- Chop the corned beef into bite size piece and spread evenly in the dish.
- Top with very thinly sliced onion and then 1/3 cup grated Swiss cheese and remaining corned beef.
- Finish the dish with remaining Swiss cheese and remaining dressing mixture.
- Bake 15-20 minutes or until bubbly.
- Place remaining 3 slices of toasted Rye bread (buttered side down) over top and continue baking for 5-10 minutes.
- Let sit for 5 minutes.
- Cut and serve hot.
