Rueben brunch casserole
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Rueben brunch casserole
  Brunch    Casserole  
Last updated 6/12/2012 1:20:59 AM. Recipe ID 52965. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Rueben brunch casserole
 Categories: Meats, Casseroles
      Yield: 1 Servings
     10    Slices rye bread
  1 1/2 lb Cooked corned beef
  2 1/2 c  Shredded Swiss cheese(10 oz)
      6    Eggs
      3 c  Milk
    1/2 ts Black pepper
  Cut rye bread into 3/4 inch cubes and lightly beat the eggs. Grease a
  13 x 9 x 2 inch baking dish and arrange bread cubes on bottom of
  dish. Coarsely shred corned beef with knife. Layer meat over bread.
  Sprinkle with cheese. Beat eggs and milk and pepper in a bowl until
  well blended. Pour over corned beef mixture. Cover with foil.
  Refrigerate overnight. When ready to bake, preheat oven to 350
  degrees. Bake casserole covered for 45 minutes, then uncover and bake
  for 10 minutes more or until bubbly and puffed.
  Note:  This recipe appeared in the Waycross (Georgia) Journal-Herald,
  Friday, November 16, 1990.  Submitted by Mrs. Albert Schneider, it
  was the first place winner of $250.00, Waycross Journal-Herald 17th
  Annual Cookbook contest.

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 52965 (Apr 03, 2005)

[an error occurred while processing this directive]