364 comments
Bake Time: 40 Min + Standing
Serving Size: 8-12 Servings
Ingredients
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
Directions
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.
Source: tasteofhome.com
by PEYOTECOYOTE
February 04, 2013
ty
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by AZACOB
August 05, 2012
by BOOBEAT1984
June 13, 2012
by COMPMAMA
May 06, 2012
Making corned beef today so this will come in handy for leftovers. Thanks for sharing.
by MONET
May 06, 2012
I have some corn beefs in the freezer - this recipe can come in handy ty
by IDG1
May 05, 2012
Hmm, why the eggs? Saw a similar reuben casserole on a PBS cooking show and tried it. Was goooood! But it didn't have eggs in it... Darned. Now I want to go for a grilled reuben today.
by MOMMYPIE55
May 07, 2012
I guess the eggs are to hold it all together. It also makes it more for brunch.
by SCHEEPY
May 05, 2012
by SWEETIEWHEATIESCOTIE
May 04, 2012
Thanks but NO thanks. Will have to pass on this one.
by ICANWATCH
May 04, 2012
not a fan of baked egg dishes-otherwise this sounds good
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