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Ingredients
  • 4 cups cubed rye bread (about 6 slices)
  • 2 tablespoons butter, melted
  • 2 cups cubed or shredded cooked corned beef (about ½ pound)
  • 1 can (14 ounces) sauerkraut, rinsed and well drained
  • 1 cup shredded Swiss cheese, divided
  • 3 large Nellie’s Free Range Eggs
  • 1 cup 2% milk
  • ⅓ cup prepared Thousand Island salad dressing
  • 1-½ teaspoons prepared mustard
  • ¼ teaspoon pepper
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