Dinner

Reuben and Rye Strata Recipe

ByHarper Ellington January 6, 2026January 6, 2026

Introduction

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

A rectangular white baking dish filled with a golden baked casserole featuring melted cheese on top with browned spots and small bits of baked meat and green herbs sprinkled over it. One corner of the casserole is scooped out, showing a soft, light yellow inside with a coarse texture, resting on a white marbled surface. A wooden spoon with some casserole crumbs is placed nearby. 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, for garnish

Instructions

Step 1: Lightly grease a 13×9-inch baking dish. Place the cubed rye bread evenly in the dish, then layer the chopped corned beef, shredded Gruyere cheese, drained sauerkraut, and chopped dill pickles on top.
Step 2: In a large bowl, whisk together the eggs, 2% milk, Thousand Island dressing, and a dash of garlic powder until smooth and combined.
Step 3: 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 the flavors to meld.
Step 4: Remove the strata from the refrigerator as the oven heats. Preheat the oven to 350°F (175°C).
Step 5: Uncover the strata and bake for 45 minutes. Then sprinkle the shredded Parmesan cheese evenly over the top.
Step 6: 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.
Step 7: Let the strata stand for 10-15 minutes before cutting to serve. Sprinkle with chopped fresh parsley for a fresh, colorful finish.

Tips & Variations

Use Swiss cheese if you prefer a milder flavor compared to Gruyere.
For a vegetarian option, substitute corned beef with sautéed mushrooms or smoked tofu.
Make sure to rinse and drain the sauerkraut well to avoid excess moisture in the strata.
If short on time, soak the strata for at least 2 hours before baking, though overnight soaking yields the best texture.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. This strata can also be frozen before baking; thaw overnight in the refrigerator and bake as directed.

How to Serve

A white rectangular baking dish filled with a baked casserole that has a golden-brown top layer covered with melted yellow and white cheese, sprinkled with chopped green herbs and pieces of cooked bacon. The casserole itself looks soft and moist underneath the cheesy crust. Next to the dish on a white marbled surface are two wooden spoons, one with some food on it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bread other than rye?

Yes, while rye bread gives the classic Reuben flavor, you can substitute with sourdough or whole wheat bread if preferred.

Do I have to soak the strata overnight?

Overnight soaking allows the bread to fully absorb the custard and flavors to meld, resulting in a better texture. However, if short on time, soak for at least 2 hours before baking.