Dinner

Reuben and Rye Strata Recipe

BySana Jeannette December 10, 2025December 10, 2025

Introduction

This Reuben and Rye Strata is a delicious twist on the classic Reuben sandwich, layered into a savory breakfast casserole. Perfect for brunch or a comforting dinner, it combines rye bread, corned beef, sauerkraut, and cheese soaked in a flavorful egg custard.

A baked casserole in a square orange baking dish with melted, golden-brown cheese covering the top layer, sprinkled with chopped green herbs and diced green peppers. Beneath the cheese, layers of cooked, cubed ham and bread pieces show through, with a dense, creamy texture visible in some spots. The casserole fills most of the dish with a missing corner piece revealing the layered filling inside. The dish sits on a white marbled textured surface with a white plate holding chopped green herbs to the left and a wooden spoon with some crumbs on the right. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Place the rye bread cubes in a greased 13×9-inch baking dish. Layer the chopped corned beef evenly over the bread, then sprinkle with shredded Gruyere cheese, sauerkraut, and chopped dill pickles.

Step 2: In a large bowl, whisk together the eggs, milk, Thousand Island dressing, and a dash of garlic powder. Pour this mixture evenly over the layered ingredients in the baking dish. Cover and refrigerate overnight to allow the flavors to meld and the bread to soak.
Step 3: When ready to bake, preheat your oven to 350°F (175°C). Remove the strata from the refrigerator while the oven heats.
Step 4: Bake the strata uncovered for 45 minutes. Then, sprinkle shredded Parmesan cheese over the top and continue baking for another 5 to 10 minutes, or until a knife inserted in the center comes out clean.

Step 5: Let the strata stand for 10 to 15 minutes before cutting. Garnish with chopped fresh parsley and serve warm.

Tips & Variations

For extra flavor, try adding a teaspoon of caraway seeds to the egg mixture.
Substitute Swiss cheese if Gruyere is unavailable for a milder taste.

Mix in a handful of chopped onions or green peppers for added texture.
Use leftover corned beef or pastrami if you want to repurpose deli meat.

Storage

Store any leftover strata covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F oven until heated through. For longer storage, freeze portions in airtight containers for up to 2 months and thaw in the refrigerator before reheating.