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Reuben Brunch Bake Recipe

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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.

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Reuben Brunch Bake Recipe

Prep: 15 min. + chilling Bake: 40 min. + standing

Yield: 8-12 Servings

15 40 55

Ingredients

8 eggs, lightly beaten
1 can (14-1/2 ounces) sauerkraut, rinsed and well drained
2 cups (8 ounces) shredded Swiss cheese
1 package (2-1/2 ounces) deli corned beef, cut into 1-inch pieces
1/2 cup chopped green onions
1/2 cup milk
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

In a large bowl, combine the first nine ingredients. Pour into a greased 11-in. x 7-in. baking dish. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Toss bread crumbs and butter; sprinkle over casserole.
Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 8-12 servings.

Originally published as Reuben Brunch Bake in Quick Cooking May/June 2005, p35

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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