(Cook Time: 45 minutes
Ingredients:
- 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
Preparation:
Cut rye bread into 1/2-inch cubes. Grease a 13- x 9- x 2-inch baking dish; arrange bread cubes over bottom of dish. Layer shredded meat over bread cubes; sprinkle with cheese. Beat eggs, milk, and pepper together in a medium bowl until well blended. Pour over the cheese layer. Cover baking dish with foil; refrigerate overnight. When ready to bake, preheat oven to 350°. Bake covered for 45 minutes, then uncover and bake for 8 to 10 minutes more, or until bubbly and puffed. Serves 6.
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