Reuben Bake

This is quick and easy with precooked corned beef.  I did cook the corned beef in a crock pot on low for 8 hours before making this recipe.  There are quicker ways of getting it cooked, like buying it that way.

Ingredients

• 2 cups shredded cooked corned beef

• 2 cups drained sauerkraut

• 2 cups shredded Swiss cheese

• 1 cup Thousand Island dressing

• 8 slices rye bread

• ½ cup melted  butter

• 1 t B&G

• 1 T caraway seeds

Preheat your oven to 375°F.

Lightly grease a 9x13-inch baking dish or line it with parchment paper for easy cleanup.

Toast the bread, then cube it. In a large mixing bowl, mix the bread, melted butter, caraway seeds, and B&G

Spread the bread cubes evenly across the bottom of the prepared baking dish to form the base layer.

Spread half of the shredded corned beef evenly over the bread layer.

Spread a layer of half of the sauerkraut

Spread half of shredded Swiss cheese over the sauerkraut.

Spread the remainder of the shredded corned beef

Spread the remainder of the sauerkraut

Spead the Thousand Island dressing evenly across the sauerkraut

Spread the remainder of the Swiss cheese across the top

Bake for 30 minutes