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.

Ingredients

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

1. Combine the first 9 ingredients. Pour into a greased 11x7-in. baking dish. Refrigerate, covered, overnight.
2. Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Toss bread crumbs and butter; sprinkle over casserole. Bake, uncovered, until a knife inserted in center comes out clean, 40-45 minutes. Let stand 10 minutes before serving.