Reuben Strata Recipe

Reuben Strata Recipe photo by Taste of Home

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Sure, you could turn last night’s corned beef into a Reuben sandwich, but strata is more fun—and just as simple. —Patterson Watkins, Philadelphia, Pennsylvania

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Reuben Strata Recipe

Prep: 15 min. Bake: 45 min. + standing

Yield: 12 Servings

15 45 60

Ingredients

1 loaf (1 pound) day old pumpernickel bread, cubed
1 Slow-Cooked Corned Beef brisket (recipe also in Recipe Finder), cubed
1-3/4 cups sauerkraut, rinsed and well drained
8 eggs, beaten
3 cups heavy whipping cream
1/2 cup Thousand Island salad dressing
1 cup (4 ounces) shredded Swiss cheese

Directions

In a large bowl, combine the bread, corned beef and sauerkraut. In another bowl, whisk the eggs, cream and salad dressing; pour over bread mixture and toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. Let stand 5 minutes.
Cover and bake at 375° for 40 minutes. Uncover; sprinkle with cheese and bake 5-10 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.

Nutritional Facts 1 piece equals 639 calories, 47 g fat (22 g saturated fat), 312 mg cholesterol, 1,488 mg sodium, 27 g carbohydrate, 3 g fiber, 26 g protein.

Originally published as Reuben Strata in Simple & Delicious February/March 2012, p20

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Reuben Strata

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Reviewed on Mar. 06, 2012 by daycaresahm

LOVED this!!! So did the whole family! I didn't have any corned beef though, so I just used deli-sliced ham that I cut up into small pieces. It was wonderful and we will definitely be making this again!