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Rueben Brunch Casserole

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      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.
 
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