Reuben Casserole

This is not a picture of the Reuben casserole I made......that didn't turn out so great....this is what my SIL and I had to drink on a gray, rainy Labor Day. It really helped to brighten our day!! Even though it was rainy it didn't stop the boys from jumping on the tramp and wakeboarding.....they crave each other when they don't see each other every week and they didn't care what the weather was doing!

But I still did want to share the recipe I made.....I've had it for about 10 years and it always goes over quite well. I don't care for corned beef...so I use turkey...and technically it's called a Rachel when you do that....but here goes....

Ingredients:
6 slices pumpernickel or rye bread, toasted and cubed...about 5 1/2 cups
1 (14 oz.) can sauerkraut, drained
1 lb. thinly sliced corned beef or turkey, from the deli, cut into strips
3/4 cup Russian dressing....I use it straight from the bottle
8 oz. (2 cups) shredded Swiss cheese

1. Heat oven to 400 degrees. Spray 12x8 glass baking dish with nonstick cooking spray.
2. Place bread cubes evenly in bottom of sprayed dish. Spread sauerkraut evenly over bread. Layer corned beef or turkey over sauerkraut. Pour dressing over the top. Spray sheet of foil with cooking spray; place, sprayed side down, over baking dish.
3. Bake at 400 degrees for 20 minutes. Uncover; sprinkle with cheese. Bake, uncovered, and additional 5 to 10 minutes or until casserole is bubbly and cheese is melted.