Reuben and Rye Strata Recipe photo by Taste of Home
Reuben and Rye Strata
TOTAL TIME: Prep: 25 min. + chilling Bake: 50 min. + standing
YIELD: 10 servings.
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
Ingredients
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10 slices rye bread, cubed (about 6 cups)
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1-1/4 pounds thinly sliced deli corned beef, chopped
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2 cups shredded Gruyere cheese or Swiss cheese
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1 cup sauerkraut, rinsed, drained and patted dry
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1/4 cup chopped dill pickles
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6 large eggs
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2 cups 2% milk
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2/3 cup Thousand Island salad dressing
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Dash garlic powder
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1/4 cup shredded Parmesan cheese
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Chopped fresh parsley
Directions
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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.
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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.
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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