Reuben Brunch Casserole
10 slices rye bread, cut in 3/4 inch cubes
1 1/2 pounds corned beef, cooked
2 1/2 cups (10 oz) Swiss cheese, shredded
6 eggs, lightly beaten
3 cups milk
1/4 teaspoon pepper
Cut rye bread and place in a greased 9x13 inch baking dish. Coarsely shred
corned beef with knife. Layer meat over bread. Sprinkle with cheese.
Beat eggs, milk, and pepper in bowl until well blended. Pour over corned beef
mixture. Cover with foil and refrigerate overnight. Bake, covered, in a
preheated 350 oven for 45 minutes. Bake, uncovered, 10 minutes longer or until
bubbly. Serve immediately.
Must be prepared 1 day in advance. This recipe is one you will want to make and
will want to eat even more!