Description
This Reuben and Rye Strata is a hearty, savory casserole that combines layers of rye bread, corned beef, Swiss cheese, sauerkraut, and green onions, all soaked in a rich egg and milk mixture. Perfect for breakfast or brunch, this dish offers the classic flavors of a Reuben sandwich in a warm, comforting bake that can be prepared ahead of time for convenience.
Ingredients
Scale
Strata Layers
- 8 cups cubed rye bread
- 1 pound corned beef, thinly sliced
- 2 cups shredded Swiss cheese
- 1/2 cup chopped green onions
- 1 cup sauerkraut, drained and chopped
Egg Mixture
- 8 large eggs
- 2 1/2 cups milk
- 1/2 cup sour cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Other
- 2 tablespoons butter for greasing the baking dish
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly with butter to prevent sticking and ensure easy serving.
- Layer Ingredients: Begin by layering half of the cubed rye bread evenly in the bottom of the prepared dish. Top with half of the corned beef, followed by half of the shredded Swiss cheese, half of the chopped sauerkraut, and half of the chopped green onions. Repeat these layers with the remaining bread, corned beef, cheese, sauerkraut, and green onions to build a flavorful strata.
- Mix Egg Custard: In a medium bowl, whisk together the eggs, milk, sour cream, Dijon mustard, salt, and black pepper until the mixture is smooth and well combined, creating a rich custard to soak the strata.
- Pour Custard Over Strata: Evenly pour the egg mixture over the layered ingredients in the baking dish. Press down gently on the layers to help the custard soak into the bread cubes, ensuring a moist and cohesive casserole.
- Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes. This initial covered baking allows the custard to set and the flavors to meld.
- Bake Uncovered: Remove the foil carefully and continue baking for an additional 15 minutes, or until the top is golden brown and the strata is fully set and cooked through.
- Rest and Serve: Let the strata rest for about 5 minutes after removal from the oven to allow it to firm up for easier slicing and serving. Enjoy warm, optionally accompanied by extra mustard or Thousand Island dressing for an authentic Reuben experience.
Notes
- This strata can be assembled the night before and refrigerated overnight, making it a convenient make-ahead dish.
- When ready to serve, bake it directly from the refrigerator without thawing.
- Serve with extra mustard or Thousand Island dressing on the side to enhance the classic Reuben flavors.
- Use well-drained sauerkraut to prevent the strata from becoming soggy.
