Rueben Brunch Casserole
(10 oz), shredded
Cut rye bread into ¾ inch cubes and lightly beat the eggs.
Grease a 13 x 9 x 2 inch baking dish and arrange bread cubes on bottom of dish.
Coarsely shred corned beef with knife.
Layer meat over bread. Sprinkle with cheese.
Beat eggs and milk and pepper in a bowl until well blended.
Pour over corned beef mixture.
Cover with foil. Refrigerate overnight.
Bake casserole covered for 45 minutes, then uncover and bake for 10 minutes more or until bubbly and puffed.