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.
May 6, 2012 3:08 PM
Making corned beef today so this will come in handy for leftovers. Thanks for sharing.
May 6, 2012 9:11 AM
I have some corn beefs in the freezer - this recipe can come in handy ty
May 6, 2012 12:34 AM
this looks like it might be good...
May 5, 2012 6:26 AM
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.
May 4, 2012 11:11 PM
My husband would love this. Thanks.
May 4, 2012 9:39 PM
Prefer the sandwich but thanks for sharing.
May 4, 2012 6:45 PM
Just Doesn't Sound Appealing To Me
May 4, 2012 12:58 PM
looks great but i don't care for sauerkraut
May 4, 2012 12:28 PM
i'll take my corned beef as a sandwhich
May 4, 2012 11:40 AM
Thanks but NO thanks. Will have to pass on this one.
May 4, 2012 11:11 AM
my mouth is watering so much that i need a bib!
May 4, 2012 11:09 AM
keeping this recipe...ty sounds really good
by HEATHER (OHIO)
May 4, 2012 9:55 AM
I like the reuben concept, but not with eggs.
May 4, 2012 9:26 AM
not a fan of baked egg dishes-otherwise this sounds good
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