Name: Reuben and Rye Strata
Prep time: 25 min
Cook time: 25 min
Yield: 1
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Reuben and Rye Strata

1. 10 slices rye bread, cubed (about 6 cups) -

2. 1-1/4 pounds thinly sliced deli corned beef, chopped -

3. 2 cups shredded Gruyere cheese or Swiss cheese -

4. 1 cup sauerkraut, rinsed, drained and patted dry -

5. 1/4 cup chopped dill pickles -

6. 6 large eggs -

7. 2 cups 2% milk -

8. 2/3 cup Thousand Island salad dressing -

9. Dash garlic powder -

10. 1/4 cup shredded Parmesan cheese -

11. Chopped fresh parsley -

How to cook deliciously - Reuben and Rye Strata

1. Stage

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. Stage

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.