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Reuben and Rye Strata

This make-ahead dish is wonderful for brunch, lunch, supper or as a potluck meal that is so easy to prepare. If you prefer it, substitute turkey pastrami for the corned beef. —Mary Louise Lever, Rome, Georgia
  • Total Time
    Prep: 25 min. + chilling Bake: 50 min.
  • Makes
    10 servings


  • 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


  • 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.
  • 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.

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 fiber), 25g protein.

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    • carl
      Apr 3, 2019

      cant print anything