8-12 slices rye bread, crusts removed
1/2 c. butter
1 tbsp. horseradish
1 tsp. dry mustard
1 tsp. dill weed
1 lb. cooked corn beef, chopped
1 lg. dill pickle, chopped
3/4 lb. Swiss cheese, grated
1 1/2 c. sauerkraut, drained
2 tsp. sugar
6 eggs
3 c. milk
3 tbsp. poupon mustard
Pinch cayenne pepper

Combine butter, horseradish and dry mustard. Spread generously on both sides of bread slices. Combine sauerkraut and sugar. Layer buttered baking dish with 1 half each of the bread, beef, pickle, cheese and sauerkraut. Repeat layers with second half of each as above. Whisk eggs, milk, poupon mustard and cayenne pepper. Pour over beef mixture.

Let stand 4-24 hours in refrigerator. Bring to room temperature and bake 30-45 minutes at 350 degrees. May be doubled, frozen and reheated. Serves 12. Prepare day ahead; 9 x 13 inch pan. Bake at 350 degrees for 30-45 minutes.