Prep Time: 15 Min + Chilling
Bake Time: 40 Min + Standing
Serving Size: 8-12 Servings
8 eggs, lightly beaten
1 can (14-1/2 ounces) sauerkraut, rinsed and well drained
2 cups (8 ounces) shredded Swiss cheese
1 package (2-1/2 ounces) deli corned beef, cut into 1-inch pieces
1/2 cup chopped green onions
1/2 cup milk
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
3 slices rye bread, toasted and coarsely chopped
1/4 cup butter, melted
1. In a large bowl, combine the first nine ingredients. Pour into a greased 11-in. x 7-in. baking dish. Cover and refrigerate overnight.
2. Remove from the refrigerator 30 minutes before baking. Toss bread crumbs and butter; sprinkle over casserole.
3. Bake, uncovered, at 350 degrees for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 8-12 servings.
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