Preheat oven to 350°Spray a 9x13 baking dish with gluten-free nonstick spray.
Add 4 cups of the bread cubes into the bottom of the casserole dish.
In a medium-sized bowl stir together the sauerkraut and Thousand Island dressing.
Using a spatula spread half of the sauerkraut mixture over the bread cubes, then top the sauerkraut mixture with the chopped corned beef.
Sprinkle the top of the casserole with 1 cup swiss cheese.
Using a spatula spread the rest of the sauerkraut mixture on top of the casserole.
Top with the rest of the bread cubes. Lightly press down on the bread to make sure it sticks to the sauerkraut mixture. Sprinkle the remaining cup of cheese on top of the casserole.
Drizzle the melted butter over the top of the casserole. Cover with aluminum foil.
Bake, covered, for 30 minutes.
Remove the foil and bake uncovered for 10 more minutes.
Serve hot and enjoy!
Store leftovers in an air-tight container in the refrigerator for us to 3 days.
Reheat in either the microwave or covered in the oven at 350°F.
Notes
This casserole is really cheesy, so spray the aluminum foil with gluten-free non-stick cooking spray to keep the top cheese layer from sticking to the foil.
Store leftovers in an air-tight container in the refrigerator for us to 3 days.
Reheat in either the microwave or covered in the oven at 350°F.