From the Kitchen of:  Bonnie

Source:  Reader's Digest

 

4	slices	rye bread
4	tsp.	prepared mustard
1/3	lb.	shaved corned beef
1	can	sauerkraut, well drained
3/4	cup	shredded Swiss cheese
1/2	tsp.	caraway seeds
3		eggs
1 1/2	cups	milk

Spread each slice of bread with 1 tsp mustard; cut bread into 1/2 inch cubes.
Place cubes in lightly geased 9-inch square baking pan.
Layer half of the meat over bread cubes.
Spoon sauerkraut evenly over meat.
Top with remaining meat.
Sprinkle with cheese and caraway seeds.
Beat together eggs and milk; pour over casserole.
If desired, cover and refrigerate up to 3 hours.
Bake in preheated 325 F oven for 35 to 40 minutes or until puffed, lightly browned and set.