Reuben Sandwich Casserole

• 4 pounds Corned Beef Brisket
• 1/2 cups Thousand Island Salad Dressing
• 12 slices Swiss Cheese
• 1 can (16 Oz. Size) Sauerkraut, Rinsed And Drained
• 1/2 cups Butter, Melted
• 10 slices Rye Bread, Cut Into Cubes

1. Place corned beef brisket, fat side up, in an oven safe dish with 2 inches of water in the bottom.
2. Cover and cook for 4 hours at 325 degrees F. Remove foil for the last 15 minutes of baking time.
3. Remove beef from the oven and increase oven temperature to 350 degrees F.
4. Allow beef to cool a bit, then place on cutting board and cube it.
5. Sprinkle all but 1 cup beef cubes (these are extra, just freeze or eat them) in an deep 9x13 baking dish.
6. I used a Pampered Chef Deep Dish Rectangular Baker and it just fit.
7. Drizzle Thousand Island salad dressing over the top.
8. Cover the dressing layer with slices of Swiss cheese, then rinsed and drained Sauerkraut.
9. Melt butter and toss bread cubes in it before topping the casserole with them.
10. Bake casserole at 350 degrees F for 30 minutes.
11. This tastes best the day it is made.

brisket, salad dressing, swiss cheese, sauerkraut, butter, rye bread

Taken from tastykitchen.com/recipes/main-courses/reuben-sandwich-casserole/ (may not work)