Reuben and Rye Strata Recipe photo by Taste of Home

Serving 10 / Total Time: 1 hr

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

Directions:

  1. Place bread cubes in a greased 13×9-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.

Reuben and Rye Strata Recipe photo by Taste of Home