Preheat your oven to 350°F (175°C).

In a large bowl, combine the chopped corned beef, drained sauerkraut, and half of the shredded Swiss cheese. Stir in the Russian dressing until everything is nicely coated.

In a greased 9x13 inch baking dish, layer half of the cubed rye bread at the bottom. Spread the corned beef mixture evenly over the bread, then sprinkle on the remaining Swiss cheese.

Add the rest of the rye bread cubes on top. In a separate bowl, mix together the melted butter, garlic powder, black pepper, and caraway seeds (if using), then drizzle this mixture over the final layer of bread.

Cover the dish with aluminum foil and place it in the preheated oven. Bake for about 25 minutes, then remove the foil and let it bake for another 15-20 minutes until it’s golden brown and bubbly.

Let it cool for a few minutes, then slice and serve hot.