Loaded Reuben Casserole

1 large loaf rye bread, cubed. (about 8 cups)
1 (16 ounce) can sauerkraut
2 cups swiss cheese, shredded
1 cup sour cream
1/2 cup Russian dressing
4 Kosher Dill pickles (sandwich slices), finely chopped
2 cups thinly sliced corned beef, chopped
1/2 cup butter, melted

Preheat oven to 350F. Spray a 9x13 baking dish with nonstick spray.
Put half of the rye bread cubes into the casserole dish.
In a large bowl, combine sauerkraut, sour cream, Russian dressing, and chopped pickles. Stir to combine.
Pour half of the sauerkraut mixture over the bread, then top with corned beef.
Top with 1 cup swiss cheese.
Top with the rest of the sauerkraut mixture.
Top with the rest of the bread, pushing down to make sure it adheres to the sauce mixture. Top with the remaining cup of cheese
Drizzle all with the melted butter.
Bake, covered, for 30 minutes. Remove cover and cook a final 10 more minutes.
Serve hot and enjoy!

recipe source here

shared at home and garden party 
friday frenzy