8 slices of rye or pumpernickel bread, crusts removed
1/2 pound thin sliced, lean corned beef
8 slices swiss cheese
1 small can of sauerkraut, drained
6 eggs, beaten
1 1/2 C cream or your choice of milk
Lay bread in bottom of 9×13 casserole dish
Layer meat, cheese on top of bread
Take drained sauerkraut and SQUEEZE between your hands to remove all remaining liquid, and sprinkle on top of meat and cheese.
Combine cream and eggs, mix.
Pour cream and egg mixture on top of casserole contents.
Cover with foil, and let rest in refrigerator at least overnight.
The next day, bake at 350 for 45 minutes, remove boil, broil for 3 minutes.
Remove from oven, let sit for 10 minutes before slicing into squares.
Plate with fruit cup or breakfast potatoes, serve, enjoy.