Reuben Casserole with Crumb Topping

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Reuben Casserole with Crumb Topping
1 1/2 to 2 cups diced corned beef
16-oz sauerkraut, squeezed dry
2 tbs grated onion
1 cup shredded Swiss cheese
1 cup shredded mild Cheddar cheese
1/2 cup light Thousand Island dressing
1/4 cup mayonnaise, light or regular
1/8 tsp freshly ground black pepper
Topping:
3 slices rye bread
2 tbs butter, melted
Spray an 8-inch square (2-quart) baking dish with nonstick cooking spray. Heat oven to 350°.
In a large bowl, combine corned beef, sauerkraut, onion, cheeses, dressing, mayonnaise, and pepper. Stir with a spoon or hands until well blended. Pat into prepared baking dish.
Tear bread into pieces and process until crumbs are fine in a processor (or use 3/4 cup unflavored bread crumbs). Put in a bowl and toss with the melted butter. Sprinkle crumbs over the casserole. Bake for 45 minutes, until topping is browned and filling is bubbly.
Serves 6 to 8.

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