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Optional:
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika (for a touch of smoky flavor)
Step-by-Step Instructions
1. Preheat and Prepare
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish to ensure that the casserole doesn’t stick, and set it aside.
2. Toast the Bread
Cut the rye bread into bite-sized cubes. Spread the cubed bread on a baking sheet and toast them in the oven for about 10 minutes, or until slightly crispy. This step adds texture to the bake and prevents the bread from becoming too soggy.
3. Assemble the Layers
In the greased baking dish, arrange half of the toasted rye bread cubes in an even layer. This forms the base of the casserole.
Spread the corned beef evenly over the bread layer, followed by an even layer of sauerkraut. Sprinkle half of the shredded Swiss cheese over the sauerkraut.
4. Mix the Dressing
In a small bowl, combine the Russian or Thousand Island dressing with Dijon mustard. Drizzle this mixture over the cheese layer in the casserole. This creamy sauce is key to balancing the savory and tangy flavors.
5. Add the Final Layers
Top the casserole with the remaining toasted bread cubes. Then, sprinkle the rest of the shredded Swiss cheese over the top.
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