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rueben brunch casserole

(3 ratings)
Recipe by
Deborah Mackrodt
Levittown, NY

This is a great idea to use left over corned beef.

(3 ratings)

Ingredients For rueben brunch casserole

  • 10 slice
    rye bread
  • 1.5 lb
    corned beef, cooked
  • 2.5 c
    swiss cheese, shredded
  • 6
    eggs
  • 3 c
    milk
  • 1/2 tsp
    pepper

How To Make rueben brunch casserole

  • 1
    Cut rye bread into 3/4 inch cubes and lightly beat the eggs.
  • 2
    Grease a 13 x 9 x 2 inch baking dish and arrange bread cubes on bottom of dish.
  • 3
    Coarsely shred corned beef with knife.
  • 4
    Layer meat over bread and sprinkle with cheese.
  • 5
    Beat eggs, milk and pepper in a bowl until well blended and pour over corned beef mixture.
  • 6
    Cover with foil and refrigerate overnight.
  • 7
    When ready to bake, preheat oven to 350 degrees.
  • 8
    Bake casserole covered for 45 minutes, then uncover and bake for 10 minutes more or until bubbly and puffed.
  • 9
    Serve with some Thousand Island Dressing on the side and sauerkraut.

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