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Reuben Strata

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

Reuben Strata Recipe Reuben Strata Recipe

This classic corned-beef packed sandwich appears in casserole form, for an easy, make-ahead way to feed a crowd and still spend time with your guests.

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At a glance

Prep
Bake
Total
Yield
18 small or 9 large servings
Nutrition information

Ingredients

Choose your measure:

  • 2 1/2 cups well-drained sauerkraut
  • 6 large eggs
  • 1/2 cup milk
  • 1 teaspoon Worcestershire sauce
  • 18 slices rye bread, divided
  • 1 cup Russian dressing, divided
  • 2 pounds sliced corned beef
  • 6 to 8 ounces sliced Swiss cheese

Instructions

  1. Preheat the oven to 350°F. Generously butter a 9" x 13" casserole dish.
  2. Place the drained sauerkraut on a parchment-lined baking sheet, spreading it out well, and bake for 20 minutes to dry it out. Remove it from the oven and cool.
  3. While the sauerkraut is baking, beat the eggs with the milk and Worcestershire sauce in a shallow 2-quart dish. Take 9 slices of rye bread and trim them to be mostly square (save the trimmings). Dip the slices in the egg mixture (submerging them completely, then drain off any excess) and use them to line the bottom of the buttered casserole dish. Use the trimmings to fill in any gaps as needed (dip them first, too).
  4. Spread the bread layer with 1/2 cup of Russian dressing. Put the dried sauerkraut over the dressing, and spread it evenly. Layer all the meat over the sauerkraut, and spread with the remaining 1/2 cup Russian dressing. Cover with a layer of sliced Swiss cheese.
  5. Trim, then dip 9 more slices of rye bread, covering the top of the casserole completely. Cover with a layer of parchment, then foil. You can refrigerate overnight if you're making it ahead at this point.
  6. Bake, covered, for 40 minutes (45 minutes if chilled overnight). After 40 minutes, uncover the pan and sprinkle with Parmesan, if desired. Bake for 10 to 15 minutes more, until the top is golden brown.
  7. Remove the strata from the oven (the edges are likely to be a bit juicy), and let it rest for 10 to 15 minutes for the juices to be reabsorbed. Cut the strata into 9 large or 18 smaller squares.
  8. Yield: 9 to 18 servings, depending on size.

Nutrition Information

  • Serving Size 140g
  • Servings Per Batch 18
Amount Per Serving:
  • Calories 261
  • Calories from Fat 108
  • Total Fat 12g
  • Saturated Fat 4g
  • Trans Fat 0g
  • Cholesterol 103
  • Sodium 984mg
  • Total Carbohydrate 21g
  • Dietary Fiber 2g
  • Sugars 4g
  • Protein 19g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.