REUBEN AND RYE STRATA

Reuben and Rye Strata image

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

Provided by Taste of Home

Time 1h15m

Yield 10 servings.

Number Of Ingredients 11

Ingredients

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

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

Nutrition Facts : Calories 382 calories, Fat 22g fat (9g saturated fat), Cholesterol 175mg cholesterol, Sodium 1377mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 2g fiber), Protein 25g protein.