10 rye bread slices
2 tbsp (30 mL) dijon mustard
12 1/2 oz (350 g) deli corned beef, cut into strips
17 1/2 oz (500 mL) jar of sauerkraut, rinsed and well drained
2 cups (500 mL) grated swiss (or medium cheddar) cheese
6 large eggs
2 1/2 cups (625 mL) milk
1 green onion, sliced
1/4 tsp (1 mL) pepper


Spread 1 side of each bread slice with mustard. Cut into cubes. You should have about 6 cups (1.5 L) bread cubes.

Layer bread cubes, corned beef, sauerkraut and cheese, in order given, in greased 9 x 13 inch (22 x 33 cm) pan.

Beat remaining 4 ingredients in medium bowl until well combined. Pour over cheese. Cover with foil. Chill overnight. Bake, covered, in 360 F (175°C) oven for 40 minutes. Remove foil. Bake for about 40 minutes until bubbling and cheese is golden brown.