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|1 bottle Thousand Island salad dressing, (16 oz.)|
|1 container Top the Tater sour cream, (12 oz.)|
|1 can evaporated milk, (12 oz.)|
|1 1/2 lb. cooked corn beef, diced|
|2 lb. sauerkraut, drained|
|1 package Simply Potatoes Shredded Hash Browns, (20 oz.)|
|2 cups shredded Swiss cheese|
|1 large sweet yellow onion, finely diced|
|Freshly ground pepper, to taste|
|1/2 loaf pumpernickel or rye bread, cubed|
|1 stick butter|
|1/2 tsp garlic powder|
- Preheat oven to 375 degrees F. Butter a 9 x 13-inch baking dish; set aside.
- In a large bowl, whisk together Thousand Island salad dressing, Top the Tater, and evaporated milk. Stir in remaining casserole ingredients and pour into prepared baking dish. Cover tightly with foil and bake for 1 hour.
- Meanwhile, preheat large skillet over medium-high heat. Add butter and garlic powder and heat until melted. Remove from heat and toss pumpernickel cubes evenly with garlic butter. Uncover casserole and top evenly with buttered bread cubes. Bake, uncovered, for another 15 minutes or until casserole is bubbling and topping is nicely browned. Serve hot in bowls, making sure each portion is topped with plenty of toasted bread cubes.
- Chef's Note: If you want extra bread cubes, double the bread, butter and garlic powder. Toast the second half on a cookie sheet.
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