Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter to prevent sticking.
Assemble the Casserole:
Spread the cubed rye bread evenly at the bottom of the prepared baking dish.
Layer the chopped corned beef over the bread cubes, followed by the sauerkraut.
Drizzle the Russian dressing (and mustard, if using) evenly over the top.
Sprinkle the shredded Swiss cheese evenly over the layers.
Make the Egg Custard:
In a medium bowl, whisk together the eggs, milk, salt, and pepper. Pour the mixture evenly over the casserole, ensuring the bread cubes are well-soaked.
Bake:
Cover the casserole with aluminum foil and bake for 30 minutes.
After 30 minutes, remove the foil and continue to bake for an additional 15-20 minutes, or until the casserole is golden brown and bubbly.
Serve:
Let the casserole sit for about 5 minutes before serving to allow it to set.
Garnish with fresh parsley, if desired, and serve hot.
Serving and Storage Tips:
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