Reuben and Rye Strata
An overnight casserole that’s perfect for a Saint Patrick’s Day brunch, lunch, or dinner!
Servings: 1
Ingredients
- 10-12 slices marble rye bread cubed (about 6 cups)
- 1 lb. thinly sliced corned beef chopped
- 2 c. shredded Gruyere or Swiss cheese
- 1 c. sauerkraut drained and pat dry
- 1/4 c. chopped dill pickles
- 6 lg. eggs lightly beaten
- 2 c. whole or 2% milk
- 2/3 c. Thousand Island dressing
- 1 pinch garlic powder
- 1/4 c. shredded parmesan cheese
- Chopped parsley for garnish
Instructions
- Grease a 9×13-inch baking dish and set aside.
- Place the cubed rye bread in the bottom of the prepared baking dish. Top with corned beef, gruyere cheese, sauerkraut, and pickles.
- In a large bowl, whisk together the eggs. Add the milk, Thousand Island dressing, and garlic powder to the eggs, whisk until well combined. Pour the custard mixture evenly over the bread. Cover the strata and refrigerate overnight.
- Preheat the oven to 350 degrees. Remove the strata from the refrigerator while the oven heats up.
- Bake the strata uncovered for 45 minutes. Carefully, sprinkle the Parmesan cheese over the strata and bake until a knife inserted in the center comes out clean, about another 5-10 minutes.
- Remove the strata from the oven and let stand for 10-15 minutes before cutting. Garnish with fresh chopped parsley and enjoy!
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