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Makes 10 servings
10 slices rye bread cut into
3/4-inch cubes
11/2 pounds cooked corned
beef
21/2 cups shredded Swiss cheese
(10 ounces)
6 eggs, lightly beaten
3 cups milk
1/4 teaspoon pepper
1. Grease a 13 x 9 x
2-inch glass baking dish. Arrange the bread cubes on the
bottom of the dish
2. Coarsely shred the
corned beef with a knife. Layer the meat over the bread.
Sprinkle with the cheese.
3. Beat the eggs, milk,
and pepper in a bowl until well blended. Pour over the
corned beef mixture. Cover with foil. Refrigerate
overnight.
4. When ready to bake,
preheat the oven to moderate (350o)
5. Bake the casserole,
covered, in the preheated oven for 45 minutes, then
uncovered for 10 minutes, or until bubbly and puffed.
Serve immediately. |
