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1
For the casserole: Preheat oven to 400 F. Spray a 9x13 baking dish with non-stick cooking spray.
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2
Put half of the sauerkraut onto the bottom of the dish and smooth so its a single layer.
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3
Next, pour half of the thousand island dressing over the sauerkraut.
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4
Then top the dressing with half of the corned beef.
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5
Follow with 1 cup of shredded Swiss cheese on top of the corned beef.
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6
Repeat the layers again.
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7
Top the final layer with the puff pastry sheet making sure to cover the entire casserole.
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8
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.
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9
Bake for 35 minutes.
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10
Remove dish from oven.
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11
Sprinkle the top with the remaining Swiss cheese and brown butter breadcrumbs.
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12
Bake for another 5 minutes until golden brown.
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13
Remove from oven, cool slightly, and serve!
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14
For the brown butter rye breadcrumbs: Preheat oven to 400 F. Spray a baking sheet with non-stick cooking spray.
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15
Place rye cubes on baking sheet.
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16
Pour olive oil over bread along with a pinch of salt and pepper.
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17
Bake for about 10 minutes or until golden brown.
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18
Set aside to cool.
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19
Meanwhile, in a small saucepan, melt butter over medium-low heat.
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20
Stir the butter occasionally so it doesnt burn.
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21
It will take about 5 minutes for the butter to brown.
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22
You will know when its done because it will smell nutty.
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23
Remove from heat and let it cool slightly.
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24
Put rye cubes in a food processor and pour a couple tablespoons of the brown butter over the cubes.
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25
You will have some brown butter let over.
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26
Pulse a few times and until you reach breadcrumbs stage.
