Reuben Casserole 
| Ingredients : | ||
|---|---|---|
| 8 | slc | dark rye or pumpernickle bread |
| 2 | tbl | prepared mustard |
| 1 | cup | Swiss cheese, shredded |
| 1 | can | corned beef, (12 ounces) cut |
| into small pieces | ||
| paprika | ||
| 1 | can | sauerkraut, (27 ounces) |
| well-drained | ||
| 6 | x | eggs, slightly beaten |
| 2 1/2 | cup | milk |
| 1 | tsp | Salt |
| 1/8 | tsp | Worcestershire sauce |
How to cook :
Spread whole or half slices of bread lightly with mustard.
Arrange in single foyer in a 3-quart oblong-baking dish.
Sprinkle bread with half the cheese and all the corned beef.
Press moisture from sauerkraut until almost "dry" and arrange kraut over beef.
Sprinkle with remaining cheese.
Combine eggs, milk, salt and Worcestershire sauce; pour over all.
Sprinkle with paprika.
Cover tightly. Refrigerate at least 6 hours or overnight.
Bake, uncovered, at 350 degrees for one hour and ten minutes or until egg mixture is firmly set.
Serves 8.Mary Wetli.
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