BAKED REUBEN CASSEROLE:
 5 slices rye bread
 3/4 pound thinly sliced corned beef (shaved)
 1 cup rinsed and well-drained sauerkraut
 3/4 cup dill pickles, chopped
 1 teaspoon caraway seeds
 4 cups Swiss cheese, shredded
 3 eggs
 1-1/4 cups milk
 1/4 cup prepared yellow mustard
 1/4 cup Thousand Island salad dressing
 
Butter an 117-inch baking dish. Cut three pieces of the bread into cubes and line the bottom of the dish with them. Cover with half of the corned beef. Make additional layers in this order: sauerkraut, pickles, caraway seeds, 2 cups of cheese, the remaining beef, and the remaining cheese. With a whisk, beat together the eggs, milk, mustard and Thousand Island dresssing until well mixed. Pour over the casserole. Let stand while the oven is heating. Preheat the oven to 350. Make fresh bread crumbs with the remaining two slices of bread using a blender or food processor. Sprinkle bread crumbs over the top of the casserole. Bake at 350 for 40 minutes or until set in the center.
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BAKED REUBEN CASSEROLE:

5 slices rye bread
3/4 pound thinly sliced corned beef (shaved)
1 cup rinsed and well-drained sauerkraut
3/4 cup dill pickles, chopped
1 teaspoon caraway seeds
4 cups Swiss cheese, shredded
3 eggs
1-1/4 cups milk
1/4 cup prepared yellow mustard
1/4 cup Thousand Island salad dressing

Butter an 117-inch baking dish. Cut three pieces of the bread into cubes and line the bottom of the dish with them. Cover with half of the corned beef. Make additional layers in this order: sauerkraut, pickles, caraway seeds, 2 cups of cheese, the remaining beef, and the remaining cheese. With a whisk, beat together the eggs, milk, mustard and Thousand Island dresssing until well mixed. Pour over the casserole. Let stand while the oven is heating. Preheat the oven to 350. Make fresh bread crumbs with the remaining two slices of bread using a blender or food processor. Sprinkle bread crumbs over the top of the casserole. Bake at 350 for 40 minutes or until set in the center.