Set your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with butter or nonstick spray.

In a large bowl, mix the rye bread cubes with melted butter, garlic powder, onion powder, caraway seeds, salt, and pepper. Stir until the bread is evenly coated with the seasonings.

Take half of the seasoned bread cubes and spread them evenly across the bottom of the prepared baking dish.

Scatter half of the chopped corned beef over the bread layer, making sure it is distributed evenly.

Spoon half the drained sauerkraut over the corned beef and spread it out.

Pour ¾ cup of the Thousand Island dressing over the sauerkraut and use a spatula to smooth it out so it covers the entire layer.

Sprinkle 1 cup of shredded Swiss cheese over the dressing to create the first cheese layer.

Repeat the layers, ending with the final cup of shredded swiss cheese.

Cover the dish tightly with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and golden on top.

Allow the casserole to cool for 5-10 minutes before serving. Enjoy!