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.