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Reuben Brunch Bake

I created this when I wanted something different for a graduation brunch for two of our sons. When I realized I had most of the ingredients on hand for the Reuben dip I usually make, I decided to use them in a brunch casserole instead! Everyone asked for the recipe. —Janelle Reed, Merriam, Kansas
  • Total Time
    Prep: 15 min. + chilling Bake: 40 min. + standing
  • Makes
    8 servings

Ingredients

  • 8 large eggs, lightly beaten
  • 1 can (14-1/2 ounces) sauerkraut, rinsed and well drained
  • 2 cups shredded Swiss cheese
  • 1/2 cup chopped green onions
  • 1/2 cup 2% milk
  • 1 package (2 ounces) thinly sliced deli corned beef, cut into 1-inch pieces
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 slices rye bread, toasted and coarsely chopped
  • 1/4 cup butter, melted

Directions

  • 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.
Nutrition Facts
1 serving: 290 calories, 20g fat (11g saturated fat), 232mg cholesterol, 787mg sodium, 10g carbohydrate (2g sugars, 2g fiber), 17g protein.

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