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
|1||1Tbsp. unsalted butter|
|11⁄4||11/4lb. sliced pumpernickel bread, staled|
|3||3cups diced corned beef|
|3||3cups sauerkraut, well drained|
|4||4cups shredded Swiss cheese|
|11⁄2||11/2cups Thousand Island dressing|
|Salt and black pepper|
|21⁄2||21/2cups whole milk|
|2||2Tbsp. Dijon mustard|
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.
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.