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

1Tbsp. unsalted butter1 Tbsp.
114lb. sliced pumpernickel bread, staled114 lb.
3cups diced corned beef3 cups
3cups sauerkraut, well drained3 cups
4cups shredded Swiss cheese4 cups
112cups Thousand Island dressing112 cups
Salt and black pepper
10 eggs10
212cups whole milk212 cups
2Tbsp. 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

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