Reuben and Rye Strata

Name: Reuben and Rye Strata
Prep time: 25 min
Cook time: 50 min
Yield: 10
Ingredients: 10 slices rye bread, cubed (about 6 cups); 1-1/4 pounds thinly sliced deli corned beef, chopped; 2 cups shredded Gruyere cheese or Swiss cheese; 1 cup sauerkraut, rinsed, drained and patted dry; 1/4 cup chopped dill pickles; 6 large Nellie’s Free Range Eggs; 2 cups 2% milk; 2/3 cup Thousand Island salad dressing; Dash garlic powder; 1/4 cup shredded Parmesan cheese; Chopped fresh parsley

Reuben and Rye Strata was pinched from <a href="https://www.tasteofhome.com/recipes/reuben-and-rye-strata/" target="_blank" rel="noopener">www.tasteofhome.com.</a>

"This make-ahead dish is wonderful for brunch, lunch, supper or as a potluck meal that is so easy to prepare. If preferred, you can substitute turkey pastrami for the corned beef. —Mary Louise Lever, Rome, Georgia..."

INGREDIENTS

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10 slices rye bread, cubed (about 6 cups)

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1-1/4 pounds thinly sliced deli corned beef, chopped

•

2 cups shredded Gruyere cheese or Swiss cheese

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1 cup sauerkraut, rinsed, drained and patted dry

•

1/4 cup chopped dill pickles

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6 large Nellie’s Free Range Eggs

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2 cups 2% milk

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2/3 cup Thousand Island salad dressing

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Dash garlic powder

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1/4 cup shredded Parmesan cheese

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Chopped fresh parsley

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