Recipe: Reuben Sandwich Casserole

Hi Patti;
Here's a recipe from Midwest Living.
Reuben Sandwich Casserole
Sharon Harris of Warsaw, Indiana (35 miles northwest of Fort Wayne), layers classic Reuben sandwich fixings-sauerkraut, Swiss cheese and corned beef-with seasonings and croutons in this tasty casserole.

1 32-ounce jar sauerkraut, rinsed and drained
1/2 cup chopped onion
1/4 cup snipped parsley
2 teaspoons caraway seed
4 cups shredded Swiss cheese (16 ounces)
1 1/3 cups Thousand Island salad dressing
1 pound thinly sliced cooked corned beef, coarsely chopped
1/2 cup butter or margarine
6 slices rye bread, cut into 1/2-inch cubes (5 cups cubes)

1. In a large mixing bowl, combine drained sauerkraut, onion, parsley and caraway seed.

2. Spoon mixture into an ungreased 13x9x2-inch baking dish and spread the mixture evenly.

3. Layer with half the cheese, half the salad dressing and all the corned beef.

4. Layer with the remaining salad dressing and cheese.

5. In a large skillet, melt the butter or margarine. Add bread cubes and stir till coated. Sprinkle bread cubes over the top of the casserole.

6. Bake in a 375 oven for 35 minutes or till heated through and bread cubes are browned. Makes 8 to 10 servings.