12 sliced med. thick rye bread
1/2 c. butter
1/2 tsp. dry mustard
1 tbsp. horseradish
1 lb. cooked corned beef
1 lg. dill pickle, chopped
1/2 lb. Swiss cheese, grated
1 1/2 c. sauerkraut, rinsed
2 tsp. sugar
3 c. milk
2 tbsp. prepared mustard
Pinch of cayenne pepper
2 eggs

Butter 9 x 13 inch baking dish. Cut crusts from bread. Cream butter, horseradish, dry mustard and spread on both sides of bread. Chop corned beef and pickle. Grate cheese. Combine sauerkraut and sugar. Layer baking dish with 1/2 each of bread, beef, pickles, cheese and sauerkraut. Add second layer. Mix eggs, milk, prepared mustard and cayenne. Pour milk mixture over all to cover. Let stand in refrigerator 3 to 4 hours or overnight. Bring to room temperature. Cook at 350 degrees for 35 to 40 minutes. This may be doubled, cooked, frozen and reheated.