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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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From BHG. This is sort of reuben-like only there is no sauerkraut (which is ok by me because I don't love-love it). Ingredients:
6 cups cubed rye bread (about 8 slices) |
12 ounces sliced deli corned beef, chopped |
1 1/2 cups shredded swiss cheese |
8 eggs |
1 1/4 cups milk |
1/2 cup bottled thousand island dressing |
1/2 teaspoon caraway seed |
1/2 teaspoon dry mustard |
1/2 teaspoon salt |
Directions:
1. In a mixing bowl, combine the bread cubes, corned beef, and 1 cup Swiss cheese; spread mixture into a greased 3-quart baking dish.
2. In a mixing bowl, whisk the eggs, milk, salad dressing, caraway seeds, dry mustard, and salt together; pour egg mixture over bread mixture, pressing slightly to thoroughly moisten bread.
3. Cover and chill for 2 to 24 hours.
4. Sprinkle with remaining cheese.
5. Bake, uncovered, at 350° (preheated) for 40-45 minutes or until knife comes out clean.
6. Let stand 10 minutes before serving.
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