Reuben and Rye Strata

Name: Reuben and Rye Strata
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 10 servings
Ingredients: 10 slices rye bread, cubed (about 6 cups); 1-1/4 pounds thinly sliced deli corned beef, chopped; 2 cups shredded Gruyere cheese or Swiss cheese; 1 cup sauerkraut, rinsed, drained and patted dry; 1/4 cup chopped dill pickles; 6 large eggs; 2 cups 2% milk; 2/3 cup Thousand Island salad dressing; Dash garlic powder; 1/4 cup shredded Parmesan cheese; Chopped fresh parsley

TEST KITCHEN APPROVED

4 Reviews

Total Time:Prep: 25 min. + chilling Bake: 50 min. + standing

By Taste Of Home Editorial Team

Recipe by MARY LOUISE LEVER, Rome, Georgia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 21, 2023

This make-ahead dish is wonderful for brunch, lunch or supper, and it’s so easy to prepare. If you prefer it, substitute turkey pastrami for the corned beef. —Mary Louise Lever, Rome, Georgia

Test Kitchen tips

Patting the sauerkraut dry will help prevent excess moisture after the casserole bakes.

Leftover cubed corned beef would also work in place of deli-style.

TEST KITCHEN APPROVED

Reuben and Rye Strata

Contest Winner

4 Reviews Add your review

Yield:10 servings

Prep:25 min

Cook:50 min

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Ingredients

10 slices rye bread, cubed (about 6 cups)
1-1/4 pounds thinly sliced deli corned beef, chopped
2 cups shredded Gruyere cheese or Swiss cheese
1 cup sauerkraut, rinsed, drained and patted dry
1/4 cup chopped dill pickles
6 large eggs
2 cups 2% milk
2/3 cup Thousand Island salad dressing
Dash garlic powder
1/4 cup shredded Parmesan cheese
Chopped fresh parsley

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Directions

1
Place bread cubes in a greased 13x9-in. baking dish. Top with corned beef, Gruyere, sauerkraut and pickles. In a large bowl, whisk eggs, milk, dressing and garlic powder. Pour over bread. Refrigerate, covered, overnight.

2
Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 45 minutes. Sprinkle with Parmesan cheese. Bake until a knife inserted in the center comes out clean, 5-10 minutes longer. Let stand for 10-15 minutes before cutting. Sprinkle with chopped fresh parsley.