Description

This Reuben and Rye Strata is a comforting and flavorful baked casserole inspired by the classic Reuben sandwich. Featuring layers of rye bread, corned beef, Swiss cheese, sauerkraut, and dill pickles soaked in a savory egg custard with Thousand Island dressing, it is perfect for a hearty brunch or dinner. The strata is baked until golden and topped with Parmesan and fresh parsley for an extra burst of flavor.

Ingredients

Scale

Strata Layers

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 and Garnish

1/4 cup shredded Parmesan cheese
Chopped fresh parsley, for garnish

Instructions

Prepare the strata layers: Lightly grease a 13×9-inch baking dish. Evenly place the cubed rye bread at the bottom of the dish. Layer chopped corned beef, shredded Gruyere or Swiss cheese, drained sauerkraut, and chopped dill pickles over the bread cubes.
Make the custard: In a large bowl, whisk together the eggs, 2% milk, Thousand Island salad dressing, and a dash of garlic powder until the mixture is smooth and fully combined.
Combine and refrigerate: Pour the egg mixture evenly over the bread and meat mixture in the baking dish. Cover tightly with plastic wrap or foil and refrigerate overnight to allow the bread to soak up the custard and the flavors to meld together.
Preheat the oven: Remove the strata from the refrigerator as you preheat the oven to 350°F (175°C).
Bake the strata: Uncover the baking dish and place it in the oven. Bake for 45 minutes until the strata is mostly set and starting to brown.
Finish baking: Remove the dish from the oven and sprinkle shredded Parmesan cheese evenly on top. Return the dish uncovered to the oven and bake for an additional 5-10 minutes, or until a knife inserted in the center comes out clean and the top is golden brown and set.
Rest and garnish: Allow the strata to rest for 10-15 minutes before slicing and serving. Garnish with freshly chopped parsley for a bright and fresh finish.

Notes

For best flavor and texture, prepare the strata the night before to allow the ingredients to meld.
Gruyere cheese can be substituted with Swiss cheese if preferred.
Ensure sauerkraut is well drained and patted dry to avoid excess moisture in the casserole.
This dish can be reheated gently in the oven the next day for leftovers.
Adjust the amount of Thousand Island dressing to taste for creaminess and tang.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Brunch
Method: Baking
Cuisine: American

Keywords: Reuben strata, rye bread casserole, corned beef casserole, brunch recipes, layered casserole, savory strata