Pastrami-Reuben Casserole

• 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)

1. Set oven to 400u0b0F.
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 400u0b0F (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.

bread, butter, sauerkraut, pastrami, swiss cheese

Taken from www.food.com/recipe/pastrami-reuben-casserole-252811 (may not work)