Reuben and Rye Strata

Total Time

Prep: 25 min. + chilling Bake: 50 min. + standing


10 servings

Updated: Nov. 21, 2023
This make-ahead dish is wonderful for brunch, lunch or supper, and it’s so easy to prepare. If you prefer it, substitute turkey pastrami for the corned beef. —Mary Louise Lever, Rome, Georgia
Reuben and Rye Strata Recipe photo by Taste of Home


  • 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


  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 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.

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.