3/4 lb thinly sliced corned beef (shaved)
1 c drained sauerkraut
3/4 c dill pickles, chopped (I got pickle chips & quartered them)
1 tsp caraway seeds
4 c Swiss cheese, shredded
1-1/4 c milk
1/2 c spicy (or reg) yellow mustard (you can also do 1/4 c mustard & 1/4 thousand island here - Will hates thousand island so I did 1/2 c mustard)
Spray an 11×7-inch baking dish. Cut three pieces of the bread into cubes and line the bottom of the dish with them. Cover with half of the corned beef. Make additional layers in this order: sauerkraut, pickles, caraway seeds, 2 cups of cheese, the remaining beef, and the remaining cheese. With a whisk, beat together the eggs, milk, and mustard until well mixed. Pour over the casserole. Let stand while the oven is heating.
Preheat the oven to 350. Make fresh bread crumbs with the remaining two slices of bread using a blender or food processor. Sprinkle bread crumbs over the top of the casserole. Bake at 350 for 45 minutes or until set in the center.
Original recipe found here.