35 Waverly Crackers, finely rolled (about 1 1/2 cups crumbs)
1 1/2 tsp. caraway seed
1/4 C. margarine or butter, melted
1 C. shredded Swiss cheese, divided
4 oz. deli sliced corned beef, chopped or leftover cooked corned beef
1/2 C. sauerkraut, well drained
2 T. sliced pimientos
4 eggs, beaten
1 C. milk
1 T. Grey Poupon Dijon Mustard
Sliced dill pickles, for garnish
Mix cracker crumbs, caraway seed and margarine or butter;
press on bottom and side of 9-inch pie plate. Bake at 375Â°F for
5 to 7 minutes or until lightly browned.
Sprinkle half the cheese over crust; top with corned beef,
sauerkraut, pimientos and remaining cheese. Beat eggs, milk
and mustard; pour over pie filling.
Bake at 375Â°F for 30 to 35 minutes or until knife inserted in
center comes out clean. Let stand 5 minutes; serve garnished
with pickles if desired.
Makes 6 servings.