Baked Reuben Casserole

Preheat your oven to 350°F (175°C). Prepare a 9x13-inch baking dish.

Cut 4 slices of rye bread into small pieces and arrange them in a single layer on the bottom of the prepared baking dish.

Place the remaining 2 slices of rye bread into a food processor and pulse until you have coarse breadcrumbs. Set aside for the topping.

Chop the corned beef and pastrami.

Layer half of the chopped meat over the bread. Follow with a layer of sauerkraut, then a layer of chopped pickles, and finally the remaining half of the meat.

Sprinkle the shredded Swiss cheese evenly over the top of the meat layer.

In a medium bowl, whisk together the milk, beaten eggs, Dijon mustard, pickle juice, and Thousand Island dressing until well combined.

Pour the liquid mixture evenly over the entire casserole.

Top the casserole with the reserved rye breadcrumbs.

Cover the baking dish with aluminum foil.

Bake for 35 minutes.

Remove the foil and bake for an additional 10 minutes, or until the topping is golden brown and the casserole is bubbly.

Let it rest for a few minutes before serving.