Reuben Strata

By cserumga

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

Ingredients

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

Details

Servings 12
Cooking time 90mins
Adapted from cuisinerecipes.com

Preparation

Step 1

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.