REUBEN AND RYE STRATA

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Reuben and Rye Strata image

This make-ahead dish is wonderful for brunch, lunch, supper or as a potluck meal that is so easy to prepare. If preferred, you can substitute turkey pastrami for the corned beef. -Mary Louise Lever, Rome, Georgia

Provided by @MakeItYours

Number Of Ingredients 11

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 Nellie's Free Range Eggs
2 cups 2% milk
2/3 cup Thousand Island salad dressing
Dash garlic powder
1/4 cup shredded Parmesan cheese
Chopped fresh parsley

Steps:

  • 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 near the center comes out clean, 5-10 minutes longer. Let stand 10-15 minutes before cutting. Sprinkle with parsley.

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