Reuben Strata

This recipe is great for using up leftover corned beef. If you don't have any, buy about 1 pound unsliced corned beef from the deli counter at your local grocery store.

Makes: 12 servings Total time: 1½ hours + resting

COAT:
1	Tbsp. unsalted butter1 Tbsp.
COVER:
1¹⁄₄	lb. sliced pumpernickel bread, staled1¹⁄₄ lb.
3	cups diced corned beef3 cups
3	cups sauerkraut, well drained3 cups
4	cups shredded Swiss cheese4 cups
1¹⁄₂	cups Thousand Island dressing1¹⁄₂ cups
	Salt and black pepper
BLEND:
10	eggs10
2¹⁄₂	cups whole milk2¹⁄₂ cups
2	Tbsp. Dijon mustard2 Tbsp.

Coat bottom and sides of a 9×13-inch baking dish with butter.

Cover bottom of dish with a layer of bread slices. Top with 1 cup each corned beef, sauerkraut, and cheese. Drizzle ½ cup dressing over top, then season with salt and pepper. Repeat layering two more times.

Blend eggs, milk, and Dijon until combined; pour over layers in baking dish. Sprinkle remaining 1 cup cheese over top. Cover strata with plastic wrap and press down. Refrigerate strata at least 1 hour or up to 24 hours. Remove plastic and preheat oven to 350°.

Bake strata, uncovered, until puffy and cooked through (160°), about 1 hour. Let strata stand 10 minutes before serving.

Nutrition Information
Per serving: 580 cal; 35g total fat (13g sat); 265mg chol; 1459mg sodium; 34g carb; 4g fiber; 28g protein

Press down on the strata to encourage the bread to absorb the egg-milk mixture.