Reuben and Rye Strata Recipe
This Reuben and Rye Strata is a delicious twist on the classic Reuben sandwich, layered in a savory casserole perfect for brunch or a comforting meal. It features rye bread cubes combined with corned beef, tangy sauerkraut, melted Gruyere cheese, and dill pickles, all soaked in a rich custard of eggs, milk, and Thousand Island dressing. After refrigerating overnight to meld the flavors, it’s baked until golden and topped with Parmesan cheese and fresh parsley for a flavorful finish.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 11 hours 10 minutes
- Yield: 8 servings 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
Base
- 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
Custard Mixture
- 6 large eggs
- 2 cups 2% milk
- 2/3 cup Thousand Island salad dressing
- Dash garlic powder
Topping
- 1/4 cup shredded Parmesan cheese
- Chopped fresh parsley, for garnish
Instructions
- Prepare the strata layers: Lightly grease a 13×9-inch baking dish. Place the cubed rye bread evenly in the dish, then layer chopped corned beef, shredded Gruyere cheese, drained sauerkraut, and chopped dill pickles on top.
- Make the custard: In a large bowl, whisk together the eggs, 2% milk, Thousand Island dressing, and a dash of garlic powder until smooth and combined.
- Combine and refrigerate: Pour the egg mixture evenly over the bread and meat mixture in the baking dish. Cover the dish with plastic wrap or foil and refrigerate overnight to allow the bread to soak and flavors to meld.
- Preheat the oven: Remove the strata from the refrigerator as the oven heats. Preheat the oven to 350°F (175°C).
- Bake the strata: Uncover the strata and bake for 45 minutes. Then sprinkle the shredded Parmesan cheese evenly over the top.
- Finish baking: Continue baking uncovered for an additional 5-10 minutes, or until a knife inserted in the center comes out clean and the top is golden and set.
- Rest and garnish: Let the strata stand for 10-15 minutes before cutting to serve. Sprinkle with chopped fresh parsley for a fresh, colorful finish.
Notes
- For best texture and flavor, allow the strata to soak overnight, but it can also be baked after at least 1 hour of chilling.
- Gruyere cheese can be substituted with Swiss cheese for a similar flavor profile.
- Drain and rinse sauerkraut well to reduce excess moisture and acidity.
- Make sure to cover the dish properly when refrigerating to prevent it from drying out.
- Use a sharp knife to cut neat slices after resting.
Keywords: Reuben strata, rye bread casserole, corned beef casserole, brunch recipe, make-ahead casserole
Find it online: https://www.sanacooks.com/reuben-and-rye-strata-recipe/
