Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 6 \N | Slices rye bread, pref. with dill |
| 2 tablespoons | Russian or thousand Island dressing |
| 6 ounces | Thinly sliced turkey ham or corned beef |
| 1½ cup | Rinsed and well drained sauerkraut |
| 2 \N | Dill pickles, chopped |
| ½ teaspoon | Caraway seeds |
| 2 cups | Shredded swiss cheese (8oz.) |
| 3 \N | Eggs |
| 1½ cup | Milk |
| 1 tablespoon | Prepared yellow mustard |
Butter and 11x7" baking dish. Line bottom with 3 bread slices, cutting as necessary to fit. Spread 1 Tbl dressing over bread. Cover with half the ham, then top with half the sauerkraut, half the pickles, and ¼ tsp. caraway seeds. Sprinkle evenly with half the cheese. Cover with remaining 3 bread slices cut to fit dish and spread with remaining 1 tbl dressing. Repeat layers as above. With a whisk, beat together eggs, milk, and mustard until well mixed. Pour over casserole. Let stand while oven is heating. Preheat oven to 350.
Bake casserole 40 minutes, or until light golden and set in center.
From: Kountry Cook #1 @1912232 Date: 03-05-94 Submitted By BOBBI ZEE On 04-16-95