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corned beef, cooked
swiss cheese, shredded
Cut rye bread into 3/4 inch cubes and lightly beat the eggs.
Grease a 13 x 9 x 2 inch baking dish and arrange bread cubes on bottom of dish.
Coarsely shred corned beef with knife.
Layer meat over bread and sprinkle with cheese.
Beat eggs, milk and pepper in a bowl until well blended and pour over corned beef mixture.
Cover with foil and refrigerate overnight.
When ready to bake, preheat oven to 350 degrees.
Bake casserole covered for 45 minutes, then uncover and bake for 10 minutes more or until bubbly and puffed.
Serve with some Thousand Island Dressing on the side and sauerkraut.