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Cut rye bread into 3/4 inch cubes and lightly beat the eggs. Grease a 13 x 9 x 2 inch baking dish and arrange bread cubes on bottom of dish. Coarsely shred corned beef with knife. Layer meat over bread. Sprinkle with cheese. Beat eggs and milk and pepper in a bowl until well blended. Pour over corned beef mixture. Cover with foil. Refrigerate overnight. When ready to bake, preheat oven to 350 degrees. Bake casserole covered for 45 minutes, then uncover and bake for 10 minutes more or until bubbly and puffed. Note: This recipe appeared in the Waycross (Georgia) Journal-Herald, Friday, November 16, 1990. Submitted by Mrs. Albert Schneider, it was the first place winner of $250.00, Waycross Journal-Herald 17th Annual Cookbook contest.
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|Serving Size: 1 Serving (2914g)|
|Recipe Makes: 1|
|Calories from Fat: 3026 (55%)|
|Amt Per Serving||% DV|
|Total Fat 336.2g||448 %|
|Saturated Fat 129.8g||649 %|
|Monounsaturated Fat 127.5g|
|Polyunsanturated Fat 30g|
|Cholesterol 6975.5mg||2146 %|
|Sodium 10991.2mg||379 %|
|Potassium 5265.6mg||139 %|
|Total Carbohydrate 231.6g||68 %|
|Dietary Fiber 41.2g||165 %|
|Sugars, other 190.4g|
|Protein 408.8g||584 %|
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Calories per serving: 5550
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