Ingredients
3 large eggs
1 cup 2% milk
1/2 cup Thousand Island salad dressing
1/4 teaspoon black pepper
6 slices rye bread, cubed and dried
2 cups diced or shredded cooked corned beef
1 can (14.5 oz) Libby's Crispy Sauerkraut, drained
1 cup shredded Swiss cheese (divided)
3 large eggs
1 cup 2% milk
1/2 cup Thousand Island salad dressing
1/4 teaspoon black pepper
6 slices rye bread, cubed and dried
2 cups diced or shredded cooked corned beef
1 can (14.5 oz) Libby's Crispy Sauerkraut, drained
1 cup shredded Swiss cheese (divided)
Instructions
- Preheat oven to 350°. Coat a 9″x13″ baking dish with non-stick spray.
- In large mixing bowl, whisk together eggs, milk, dressing and pepper.
- Mix in bread cubes, corned beef, sauerkraut, and 1/2 cup cheese.
- Transfer to baking dish and top with remaining cheese. Bake 30 minutes, until top is golden brown.
- Preheat oven to 350°. Coat a 9″x13″ baking dish with non-stick spray.
- In large mixing bowl, whisk together eggs, milk, dressing and pepper.
- Mix in bread cubes, corned beef, sauerkraut, and 1/2 cup cheese.
- Transfer to baking dish and top with remaining cheese. Bake 30 minutes, until top is golden brown.
