Reuben Casserole

1 (32 ounce) bag sauerkraut, very well-drained
1 pound deli-style corned beef, chipped
1/2 (8 ounce) bottle Thousand Island dressing
1 pound Swiss cheese, sliced
12 slices buttered rye bread, cut in 1-inch pieces

Heat oven to 350 degrees F.

In the bottom of a 13 x 9 x 2-inch casserole, layer the sauerkraut (we squeezed it dry with our hands), corned beef, dressing and cheese. Top with the buttered rye bread cubes. Bake, uncovered, for 45 minutes. Let cool slightly to set before serving.