Ingredients
8 large eggs, lightly beaten1 can (14-1/2 ounces) sauerkraut, rinsed and well drained2 cups shredded Swiss cheese1/2 cup chopped green onions1/2 cup 2% milk1 package (2 ounces) thinly sliced deli corned beef, cut into 1-inch pieces1 tablespoon Dijon mustard1/4 teaspoon salt1/4 teaspoon pepper3 slices rye bread, toasted and coarsely chopped1/4 cup butter, melted
Preparation
Combine the first 9 ingredients. Pour into a greased 11x7-in. baking dish. Refrigerate, covered, overnight.
Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Toss bread crumbs and butter; sprinkle over casserole. Bake, uncovered, until a knife inserted in center comes out clean, 40-45 minutes. Let stand 10 minutes before serving.
