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||Tbsp. unsalted butter1 Tbsp.|
|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|
|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.
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.