Corned Beef Casserole #3
Source of Recipe
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Recipe Link: http://southernfood.about.com/od/breakfastcasserolerecipes/r/bl20901b.htm
A very good dish for an easy brunch or potluck breakfast.
Corned Beef Casserole #3
10 slices rye bread
3 cups cooked, shredded corned beef
2 cups shredded Swiss cheese (8 ounces)
6 eggs, lightly beaten
3 cups milk
1/2 teaspoon ground black pepper
Cut rye bread into 1/2-inch cubes.
Grease a 13x9x2 inch baking dish.
Arrange bread cubes over bottom of dish.
Layer meat over bread cubes and sprinkle with cheese.
Beat eggs, milk, and pepper together in a medium bowl
until well blended. Pour over the cheese layer.
Cover foil. Refrigerate overnight.
When ready to bake, heat oven to 350 degrees F.
Bake covered for 45 minutes. Then uncover and bake
for 8 to 10 minutes more, or until bubbly and puffed.
Makes 6 servings.
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