Baked Reuben Casserole

6 slices rye bread (dark or light) divided use
1 pound thinly sliced pastrami or corned beef divided use
1 14.5 oz can or jar sauerkraut drained well
4 cups shredded Swiss cheese divided use
2 tsp caraway seeds divided use
1 cup chopped dill pickles
1 cup milk
3 large eggs beaten
? cup thousand island dressing
¼ cup mustard

Preheat oven to 350°F. Spray 11x7 baking dish with nonstick cooking spray. Take four slices of rye bread and cut them into 2-inch cubes.
Place remaining slices of rye bread into food processor and pulse into fine breadcrumbs and set aside.

Spread cubed bread into the bottom of the prepared baking dish.
Cover evenly with half of the pastrami.
Then evenly top with drained sauerkraut, chopped pickles and 1 tsp. caraway seeds.

Sprinkle 2 cups of shredded Swiss cheese on top of sauerkraut layer.
Next, top with remaining pastrami. I gently push down to help compact it all a bit.

Sprinkle remaining 2 cups Swiss cheese and 1 tsp. caraway seeds on top of pastrami.
In a medium bowl, whisk together milk, eggs, thousand island dressing and mustard.

Pour mixture evenly over the casserole. Top with breadcrumbs. Cover with foil.

Bake for 45 minutes. Remove from oven, let rest for 5 minutes then slice and serve.