Layered Reuben Casserole

• 5 slices rye bread, divided
• 3/4 lb. (340 g) corned beef
• 3/4 cup sauerkraut, well drained
• 1/4 cup chopped dill pickles
• 2 cups Cracker Barrel Shredded Mozzarella Cheese
• 3 eggs
• 1 cup milk
• 1/4 cup Kraft Thousand Island Dressing
• 3 Tbsp. Dijon mustard

1. Heat oven to 350 degrees F.
2. Cut 4 bread slices into 1/2-inch cubes; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
3. Cover with half the corned beef.
4. Top with layers of sauerkraut, pickles and 1 cup cheese; cover with remaining corned beef and cheese.
5. Whisk eggs, milk, dressing and mustard until blended; pour over ingredients in baking dish.
6. Add remaining bread slice to blender; blend until fine crumbs form.
7. Sprinkle over casserole.
8. Bake 40 min.
9. or until casserole is set in centre and top is golden brown.

rye bread, beef, sauerkraut, dill pickles, mozzarella cheese, eggs, milk, mustard

Taken from www.kraftrecipes.com/recipes/layered-reuben-casserole-163200.aspx (may not work)