10 slices rye bread, cut in cubes
1 1/2 lbs. cooked corned beef
2 1/2 c. shredded Swiss cheese
6 eggs, lightly beaten
3 c. milk
Salt and pepper to taste

Arrange bread cubes on bottom of greased 9 x 13 inch glass baking dish. Coarsely shred corned beef with knife. Layer over bread, then sprinkle with cheese. Beat eggs, milk, salt, and pepper; pour over corned beef mixture. Cover with foil and refrigerate overnight. When ready to bake, bake in covered casserole in preheated 350 degree oven for 45 minutes. Then uncover for 10 minutes or until bubbly and puffed.