Recipe Details | Rick's Cooking School

Ingredients

• 2 cups rye bread crumbs*
• 1/4 cup swiss, finely grated
• 3 tablespoons butter, melted
• 1 1/2 cup corned beef, cut into small pieces or shredded
• 1/2 cup sauerkraut, well squeezed dry
• 1 cup swiss, shredded
• 4 eggs
• 1 cup half and half
• 2 tablespoon russian or thousand islands dressing + more for serving