Recipe(tried): Pam's Reuben Casserole

PAM'S REUBEN CASSEROLE

5 to 6 slices seeded Jewish rye bread, cubed into 3/4 inch cubes
1 (12 oz) can Corned Beef (not hash)
1 1/2 cups shredded Gruyere cheese
3 oz. Franks Sauerkraut, squeezed til almost dry (about half a SMALL can)
1/2 tsp. crushed slightly caraway seed
4 eggs
2 cups whole milk
1/2 cup Mayonnaise
2 to 3 Tbsp Sweet Pickle relish
2 to 3 Tbsp catsup
Freshly ground black pepper
Paprika for color

Preheat oven to 350 degrees F (300 if using convection).

Spray a 9x9x2 glass baking dish with cooking spray, place a little more than half the bread cubes in the bottom of the pan in a single layer, spread all the sauerkraut in a thin layer over the bread, sprinkle the caraway seed over kraut then sprinkle with about half the shredded cheese.

Cut or chop the corned beef into about 3/4 inch cubes and layer evenly over cheese. Give it a few grinds of pepper then add another layer of bread cubes and top with remaining cheese. Set aside.

Whisk together the eggs, milk, mayonnaise, relish and catsup. Pour over the bread in the casserole and press down lightly on bread to make sure all is moist. If there is not enough liquid to just see it around the edges of the bread, add about 1/4 to 1/2 cup more milk. Make sure not to get too much. Top with another grind of pepper and sprinkle with paprika.

Bake, uncovered for 35-45 minutes or until brown and bubbly and a knife inserted in the middle comes out clean.

Set out for a few minutes , cut in 6-9 servings, and serve hot.

This could be assembled ahead and refrigerated, then baked just prior to serving.