Ingredients:

  • 1.5 lbs cooked corned beef, cubed into ½ inch pieces
  • 2 cups sauerkraut, thoroughly drained and squeezed dry
  • 1 tbsp melted butter
  • 1 cup Russian or Thousand Island dressing
  • 2 cups Swiss cheese, shredded
  • 1 tsp prepared horseradish
  • 3 cups rye bread crumbs
  • 3 tbsp melted butter
  • ½ tsp garlic powder

Instructions:

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish with butter.
  2. Spread the cubed corned beef evenly across the bottom of the baking dish.
  3. Layer the squeezed sauerkraut directly over the beef, pressing down slightly to create a flat surface.
  4. In a small bowl, whisk together the Russian dressing and horseradish, then spread the mixture evenly over the sauerkraut.
  5. Top the dressing layer with shredded Swiss cheese, ensuring it reaches the edges of the pan.
  6. In a separate bowl, combine the rye bread crumbs, 3 tablespoons of melted butter, and garlic powder until the mixture resembles wet sand.
  7. Sprinkle the rye crumb mixture evenly over the cheese.
  8. Bake for 20–25 minutes until the cheese is bubbling and the topping is a deep mahogany-colored brown.