8 oz. can sauerkraut
1/2 lb. (1 3/4 cup) corned beef, cooked, diced medium fine
4 oz. (1 c. packed) Swiss cheese, shredded medium fine
1 c. milk
3/4 c. biscuit mix
1/3 c. real mayonnaise
2 tbsp. chili sauce
3 lg. eggs

Drain sauerkraut, pressing out liquid. There should be 1/2 cup kraut. Sprinkle the bottom of a buttered, clean glass, 9 x 1 1/4 inch pie plate with corned beef. Top with the cheese and then with the kraut. In an electric blender, at high speed, whirl together until smooth: the milk, biscuit mix, mayonnaise, chili sauce, and eggs, about 15 seconds. Pour into pie plate. Bake in a pre-heated 400 degree oven until bottom and sides are well-browned and top is golden, 30 minutes. Let stand about 5 minutes. Serve at once. (Can make before and reheat.)