1 lb. pumpernickel-rye bread, cut or torn into 3/4" cubes

1 Tbsp. unsalted butter, softened

2 c. low-sodium beef broth

1 large egg 

1 lb. corned beef or pastrami, chopped into bite-sized pieces, divided

12 oz. drained sauerkraut

3/4 c. store-bought or homemade Russian dressing, divided

10 oz. Swiss cheese, shredded (about 2 1/2 c.), divided

1. Preheat oven to 400°. Spread bread between 2 sheet trays and bake, tossing bread and rotating trays halfway through, until toasted, about 20 minutes.

2. Coat bottom and sides of a 13" x 9" casserole dish with butter. In a liquid measuring cup or small bowl, beat broth and egg until blended.

3. Transfer bread cubes to a large bowl and pour broth mixture over, tossing with a rubber spatula or spoon to coat. 

4. Layer half of soaked bread in prepared dish. Top with half of chopped beef, all of the sauerkraut, 1/2 cup Russian dressing, 1 1/2 cups Swiss cheese, then remaining beef and soaked bread. Spray a sheet of foil with cooking spray and tightly cover dish with foil.  

5. Bake casserole 20 minutes. Uncover, top with remaining 1 cup Swiss cheese, and continue to bake until cheese is melted, and bread is slightly crisp on top, about 10 minutes more.

6. Drizzle with remaining 1/4 cup dressing before serving. ENJOY!