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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I created this when I wanted something different for a graduation brunch for two of our sons. When I realized I had most of the ingredients on hand for the Reuben dip I usually make, i decided to use them in a brunch casserole instead! Everyone asked for the recipe. 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° 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.
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