Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 Slices rye bread 6 Eggs
1 1/2 lb Cooked corned beef 3 c Milk
2 1/2 c Shredded Swiss cheese(10 oz) 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.

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