AuthorRetroRuth
From Family Circle Magazine, 1986
[cooked-sharing]
10 slices rye bread
1 ½ pounds cooked corned beef
2 ½ cups shredded Swiss cheese
6 eggs
3 cups milk
¼ tsp pepper
1
Grease 13x9x2-inch glass baking dish. Arrange bread cubes on the bottom of the dish.
2
Coarsely shred corned beef with a knife. Layer meat over bread. Sprinkle with cheese.
3
Beat eggs, milk, and pepper in a bowl until well blended. Pour over corned beef mixture. Cover with foil. Refrigerate overnight.
4
When ready to bake, preheat oven to moderate (350°).
5
Bake casserole, covered, in preheated moderate oven (350 degrees) for 45 minutes, then uncovered for 10 minutes or until bubbly and puffed. Serve immediately.
CategoryBeef, Casserole, Main Dish, SPAM And Canned Meat
Ingredients
10 slices rye bread
1 ½ pounds cooked corned beef
2 ½ cups shredded Swiss cheese
6 eggs
3 cups milk
¼ tsp pepper