Print Friendly Recipe
- Sheila Kosko
- 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
- 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
- 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.
- Yummy! Enjoy!
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