Preheat your oven to 400°F (200°C).

Drain the sauerkraut in a mesh strainer and press gently to remove excess liquid.

Grease the casserole dish with butter or cooking spray.

Layer half of the corned beef at the bottom of the greased casserole dish.

Add the drained sauerkraut and sprinkle the dill pickles over the corned beef.

Drizzle half of the Russian dressing mixture over the sauerkraut and then sprinkle one-third of the Swiss cheese on top.

Repeat the layering process with the remaining corned beef, sauerkraut, pickles, dressing, and Swiss cheese.

Cover with aluminum foil and bake for 10-15 minutes.

Remove the foil and broil for 2-3 minutes until the top is golden and crispy.

Let the casserole cool for a few minutes before serving.