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 StrataTaste of Home
Servings Prep Time Cook Time
10servings 25minutes + chilling 50minutes
Servings Prep Time
10servings 25minutes + chilling
Cook Time
Portions: servings
Portions: servings
  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.