"Food is an important part of a balanced diet."--Fran Lebowitz

Corned Beef Egg Casserole Recipe

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This recipe for Corned Beef Egg Casserole, by , is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Vilcone
Added: Wednesday, April 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
10 slices Rye Bread cubed
1-1/2 lbs. sliced corned beef
2-1/2 C. shredded swiss cheese
6 large egs
3 C. milk
1/4 tsp. pepper

Directions:
Directions:
Arrange bread cubes in bottom of buttered casserole, top with corned beef slices and sprinkle with shredded cheese. Beat eggs, milk and pepper together and pour over bread, corned beef and cheese. Cover with plastic wrap and set in refrigerator overnight. Cover with foil and bake at 350 for 45 minutes, then uncover and bake 10 minutes more, until knife inserted in center comes out clean.

Personal Notes:
Personal Notes:
Wow, I never before heard of this one but sounds delightfully Juneish!

 

 

 

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