Reuben Casserole with Brown Butter Rye Breadcrumbs

For the casserole:
Preheat oven to 400 F. Spray a 9×13 baking dish with non-stick cooking spray. Put half of the sauerkraut onto the bottom of the dish and smooth so it’s a single layer. Next, pour half of the thousand island dressing over the sauerkraut. Then top the dressing with half of the corned beef. Follow with 1 cup of shredded Swiss cheese on top of the corned beef. Repeat the layers again. Top the final layer with the puff pastry sheet making sure to cover the entire casserole.

In a bowl, whisk the egg and brush the top of the puff pastry with the egg wash. Make three slits into the puff pastry to allow air to escape. Bake for 35 minutes. Remove dish from oven. Sprinkle the top with the remaining Swiss cheese and brown butter breadcrumbs. Bake for another 5 minutes until golden brown. Remove from oven, cool slightly, and serve!

For the brown butter rye breadcrumbs:
Preheat oven to 400 F. Spray a baking sheet with non-stick cooking spray. Place rye cubes on baking sheet. Pour olive oil over bread along with a pinch of salt and pepper. Bake for about 10 minutes or until golden brown. Set aside to cool.

Meanwhile, in a small saucepan, melt butter over medium-low heat. Stir the butter occasionally so it doesn’t burn. It will take about 5 minutes for the butter to brown. You will know when it’s done because it will smell nutty. Remove from heat and let it cool slightly. Put rye cubes in a food processor and pour a couple tablespoons of the brown butter over the cubes. You will have some brown butter let over. Pulse a few times and until you reach breadcrumbs stage.