Reuben and Rye Strata

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

Reuben and Rye Strata
Servings Prep Time Cook Time
10servings 25minutes + chilling 50minutes
Servings Prep Time
10servings 25minutes + chilling
Cook Time
50minutes
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  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. Bake until a knife inserted in the center comes out clean, 5-10 minutes longer. Let stand 10-15 minutes before cutting. Sprinkle with parsley.
Recipe Notes

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.

Nutrition Facts
1 piece: 382 calories, 22g fat (9g saturated fat), 175mg cholesterol, 1377mg sodium, 21g carbohydrate (6g sugars, 2g fibre), 25g protein.