Wondering what to do with your leftover corned beef after St. Patty's Day this weekend? Try this Reuben Egg Casserole, it's delicious!
Add non-stick spray to casserole dish...
Add cubed bread. I like to add croutons for this. Just add bread cubes to a cooking sheet and place in the oven for 15 minutes at 400 degrees.
Add the meat...
Add the corned beef hash...
Add the sauerkraut...
Add the Thousand Island dressing...
Add the eggs and milk mixture...
Top with shredded cheese
Bake at 375 degrees for 45-55 minutes.
Top with some Thousand Island dressing and enjoy!
Reuben Egg Casserole
2 cups rye or pumpernickel bread, cubed
1 1/2 cups corned beef or pastrami, chopped
1 cup corned beef hash
1 cup sauerkraut
3/4 cup Thousand Island dressing
12 eggs
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups Swiss cheese, shredded
Pre-heat oven to 375 degrees.
Spray a 9x13 casserole dish with a non-stick spray.
Whisk eggs, milk, salt and pepper together and set aside.
Layer the casserole in this order -
Bread
Meat
Hash
Sauerkraut
Dressing
Egg Mixture
Cheese
Bake at 375 degrees for 45-55 minutes or until done.
Note:
When adding the egg/milk mixture, add slowly and make sure it gets all of the way down and incorporates into the bread and the other ingredients. This casserole can be made up the night before (without the cheese), cover and refrigerate. The next morning, uncover and add the cheese. Then bake as usual.
Thousand Island
1/2 cup mayonnaise
1/3 cup ketchup
1 tablespoon mustard
2 tablespoons dill relish
1 tablespoon prepared horseradish (optional)
1/4 teaspoon celery salt
1/4 teaspoon pepper
Mix all ingredients together and refrigerate.
Here's a great TIP - when you are almost to the bottom of your mayonnaise jar, add the other ingredients to the jar. Put the top back on and shake to incorporate the dressing. Refrigerate. This is a great "bottom of the jar" tip and you don't need an extra container for the dressing.
