Layered Reuben Casserole

Name: Layered Reuben Casserole
Ingredients: 5 slices rye bread, divided; 1/2 lb. sliced deli corned beef; 3/4 cup CLAUSSEN Sauerkraut, well drained; 1/4 cup chopped CLAUSSEN Kosher Dill Pickles; 1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese; 3 eggs; 1 cup milk; 1/4 cup KRAFT Thousand Island Dressing; 3 Tbsp. GREY POUPON Dijon Mustard

9 ingredients

9 steps

Ingredients

5 slices rye bread, divided
1/2 lb. sliced deli corned beef
3/4 cup CLAUSSEN Sauerkraut, well drained
1/4 cup chopped CLAUSSEN Kosher Dill Pickles
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese
3 eggs
1 cup milk
1/4 cup KRAFT Thousand Island Dressing
3 Tbsp. GREY POUPON Dijon Mustard

Directions

1

Heat oven to 350 degrees F.
2

Cut 4 bread slices into 1/2-inch cubes; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
3

Cover with half the corned beef.
4

Top with layers of sauerkraut, pickles and 1 cup cheese; cover with remaining corned beef and cheese.
5

Whisk eggs, milk, dressing and mustard until blended; pour over ingredients in dish.
6

Add remaining bread slice to blender; blend until fine crumbs form.
7

Sprinkle over casserole.
8

Bake 40 min.
9

or until casserole is set in center and top is golden brown.