REUBEN BREAD PUDDING

My Aunt Renee always brought this casserole to our family picnics in Chicago. It became so popular that she started bringing two or three! I have also used dark rye bread or marbled rye, and ham instead of corned beef.

—JOHNNA JOHNSON SCOTTSDALE, AZ

PREP: 20 MIN. • BAKE: 35 MIN. • MAKES: 6 SERVINGS

4 cups cubed rye bread (about 6 slices)

2 tablespoons butter, melted

2 cups cubed or shredded cooked corned beef (about 1/2 pound)

1 can (14 ounces) sauerkraut, rinsed and well drained

1 cup shredded Swiss cheese, divided

3 large eggs

1 cup 2% milk

1/3 cup prepared Thousand Island salad dressing

1 1/2 teaspoons prepared mustard

1/4 teaspoon pepper

1. Preheat oven to 350°. In a large bowl, toss bread cubes with butter. Stir in corned beef, sauerkraut and 1/2 cup cheese; transfer to a greased 11x7-in. baking dish.

2. In same bowl, whisk eggs, milk, salad dressing, mustard and pepper; pour over top. Bake, uncovered, 30 minutes. Sprinkle with remaining cheese. Bake 5-7 minutes longer or until golden and a knife inserted in the center comes out clean.

image 5 STAR TIP

Don’t have a casserole carrier? Here’s an easy way to transport a casserole to a party or potluck. Set the dish inside a clear plastic oven bag and close with a twist tie. The bag will trap any spills, it won’t melt, and the potluck organizers can see what’s inside. Then wrap the dish in a thick beach towel to keep the food warm if traveling a short distance. For long distances, place the cooled casserole dish on ice.