Source:

Sheila Kosko

Serves/Makes:6

Ingredients

• Mustard Sauce:
• 1 1 oz (28 grm). pkg. powdered white sauce mix
• 1-1/4 cups (300 ml) milk
• 2 tbsp (30 ml) spicy brown mustard
• 1/2 tsp (2 ml). caraway seeds
• Casserole:
• 1 8 oz (224 grm). can sauerkraut, rinsed and drained
• 1 tbsp (15 ml) pickle relish
• 8 slices rye bread, cut into 1/2" cubes
• 1/3 cup (80 ml) Thousand Island dressing
• 6 oz (168 grm). corned beef strips
• 2 oz (56 grm). Swiss cheese, shredded

Preparation

• Mustard Sauce:
• Make as package directs using milk, stirring in mustard and caraway seeds.
• Casserole Assembly:
• Preheat oven to 350 degrees (175 C.).
• In a small bowl, combine sauerkraut and relish.
• In another bowl combine bread cubes and Thousand Island dressing.
• Grease a medium casserole dish.
• Spread half of the bread mixture on bottom of dish.
• Top with 1/2 the sauerkraut mixture.
• Top with 1/2 the mustard sauce.
• Add all the corned beef and Swiss cheese for middle layer.
• Top with remaining sauerkraut mixture.
• Then again with remaining bread mixture.
• Bake until top is golden and filling cooked through, about 35 minutes.

Comments

Yummy! Enjoy!