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Prep Time: 780 Minutes Cook Time: 60 Minutes |
Ready In: 840 Minutes Servings: 10 |
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Cool twist on the Reuben! Ingredients:
2 cups broccoli florets |
2 tablespoons water |
6 eggs, beaten |
12 slices rye bread, cubed |
2 cups swiss cheese, shredded |
1 (16 ounce) jar sauerkraut |
5 ounces sliced corned beef |
1/2 teaspoon salt |
3 cups milk |
Directions:
1. Coat a 13x9 baking dish with cooking spray; set aside.
2. Combine broccoli and water; cover and steam until broccoli is tender crisp.
3. Slice corned beef into strips, about 2 x 1/2 inch each.
4. In a large mixing bowl, combine eggs and milk.
5. Add broccoli, corned beef and remaining ingredients. Mix well. Spoon evenly into baking dish.
6. Cover with plastic wrap and refrigerate for at least 12 hours or overnight.
7. Heat oven to 325 degrees. Remove plastic wrap and cover dish with foil.
8. Bake for 45 minutes.
9. Remove foil and continue bakinf for 25-30 minutes longer or until knife inserted in the center comes out clean.
10. Let stand for 10 minutes before serving.
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