Cut rye bread into 3/4 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. When ready to
bake, preheat oven to 350 degrees. Bake casserole covered for 45 minutes,
then uncover and bake for 10 minutes more or until bubbly and puffed.
Note: This recipe appeared in the Waycross (Georgia) Journal-Herald,
Friday, November 16, 1990. Submitted by Mrs. Albert Schneider, it was the
first place winner of $250.00, Waycross Journal-Herald 17th Annual Cookbook
contest.
