A classic deli sandwich becomes a classic casserole! Use corned beef or pastrami (we don’t want to start a fight), just make sure to include sauerkraut. 


  • 6 slices rye bread, cubed
  • 1 lb. corned beef or pastrami
  • 1 c. sauerkraut, rinsed and drained
  • ½ c. dill pickles, chopped
  • 4 c. Swiss cheese, shredded
  • 3 eggs
  • 1 c. milk
  • ¼ c. yellow mustard
  • ¼ c. Thousand Island dressing
  • ½ tsp. pepper

Yield: 8 servings


  1. Preheat oven to 350 degrees.
  2. Butter a deep 11” x 7” baking dish. Line the dish with half of the bread cubes.
  3. Cover with half the corned beef, sauerkraut, pickles, and cheese. Repeat layering process for second layer.
  4. Combine the eggs, milk, mustard, Thousand Island, and pepper. Pour over the casserole.
  5. Top with remaining bread cubes.
  6. Bake for 35-40 minutes, until golden and set in the center.