8 eggs, lightly beaten
1 can (14-1/2 ounces) sauerkraut, rinsed and well-drained
2 cups Swiss cheese, shredded
1 package (2-1/2 ounces) thinly-sliced deli corned beef, cut into 1-inch pieces
1/2 cup green onions, chopped
1/2 cup milk
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
3 slices rye bread, toasted and coarsely chopped into small pieces
1/4 cup butter, melted
In a large bowl, combine eggs, sauerkraut, Swiss cheese, corned beef, green onions, milk, Dijon mustard, salt and pepper. Pour into a greased 11-by-7-inch baking dish. Cover and refrigerate overnight.
Remove casserole from the refrigerator 30 minutes before baking. Toss bread crumbs and butter together; sprinkle over casserole.
Bake uncovered at 350 degrees for 40 to 45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.