Ma's Reuben Casserole
Added April 25, 2007 | Recipe #224695
Total Time:
Prep Time:
Cook Time:
Here's another one my mom made frequently during the winter for Sunday lunches; she'd get it ready before we left for church and then it would be ready to pop in the oven as soon as we arrived home afterwards.
Directions:
1
Preheat oven to 350; grease a 13x9 pan.
2
Lay bread cubes in pan, scatter crumbled beef over that, then the cheese.
3
Beat eggs and milk, add some salt & pepper to taste; blend well and pour over the cheese-meat-bread; cover with foil.
4
At this point, you may chill overnight to serve for breakfast (in which case, allow 20 extra minutes for baking).
5
Otherwise bake 45 minutes with foil ON; then remove foil and bake 10 more minutes until bubbly and puffed; serve immediately.
Ratings & Reviews:
Loved it! I made up a half recipe in a 12 muffin tin and had just a little left over. I'm planning to freeze the rest and pull them out for quick breakfasts. For a half recipe I added 1/4 t salt, 1/4 t pepper and 1/4 c chopped onion. Delicious! I used leftovers from our crockpot cornbeef. Thanks Debber!
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i just LOVE your moms casseroles. everyone should look at them . made for zaar world tour
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Nutritional Facts for Ma's Reuben Casserole
Serving Size: 1 (196 g)
Servings Per Recipe: 10
Amount Per Serving
% Daily Value
Calories 361.7
Calories from Fat 186
51%
Total Fat 20.6 g
31%
Saturated Fat 9.7 g
48%
Cholesterol 195.3 mg
65%
Sodium 726.4 mg
30%
Total Carbohydrate 20.7 g
6%
Dietary Fiber 1.8 g
7%
Sugars 1.8 g
7%
Protein 22.3 g
44%
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