1 cups Thousand Island dressing
1/3 cup sour cream
12 slices rye bread, sliced into 1-in strips
3 cups sliced pastrami in 1/2 –in strips (I sometimes use shredded corned beef instead)
2 cups sauerkraut, drained
2 cups shredded Swiss Cheese
Spray 9x13 baking dish with nonstick cooking spray. In a bowl, combine the dressing & sour cream and mix until well blended. Set aside. Layer one-half of the bread strips on the bottom of the prepared baking dish. Layer one-half of the pastrami over the bread, then layer one-half of the sauerkraut over the pastrami, followed by one-half of the sour cream mixture and one-half of the cheese. Repeat the layers one more time ending with a layer of cheese.
Cooking instructions: Thaw. Preheat the oven to 350 degrees. Cover the dish with foil and bake for 1 hour. Remove foil and bake for 30 minutes, until the casserole is browned and bubbly and the layers are heated through.
1/3 cup sour cream
12 slices rye bread, sliced into 1-in strips
3 cups sliced pastrami in 1/2 –in strips (I sometimes use shredded corned beef instead)
2 cups sauerkraut, drained
2 cups shredded Swiss Cheese
Spray 9x13 baking dish with nonstick cooking spray. In a bowl, combine the dressing & sour cream and mix until well blended. Set aside. Layer one-half of the bread strips on the bottom of the prepared baking dish. Layer one-half of the pastrami over the bread, then layer one-half of the sauerkraut over the pastrami, followed by one-half of the sour cream mixture and one-half of the cheese. Repeat the layers one more time ending with a layer of cheese.
Cooking instructions: Thaw. Preheat the oven to 350 degrees. Cover the dish with foil and bake for 1 hour. Remove foil and bake for 30 minutes, until the casserole is browned and bubbly and the layers are heated through.
