Dinner

Reuben and Rye Strata Recipe

Byluca Carter December 16, 2025December 16, 2025

Introduction

This Reuben and Rye Strata is a flavorful, make-ahead breakfast casserole that combines the classic flavors of a Reuben sandwich into a warm, comforting strata. Perfect for brunch or a hearty breakfast, it’s layered with rye bread, corned beef, sauerkraut, and cheese, then soaked overnight for maximum flavor.

A white rectangular baking dish holds a thick, golden-yellow cornbread casserole with a rough texture, missing one square piece from the lower left side. The top layer is covered with melted cheddar and white cheese, browned and bubbly in some spots, scattered with small cubes of crispy bacon and sprinkled with chopped green onions and herbs. The edges of the casserole are browned and slightly crispy. Next to the dish, there is a wooden spoon resting on a folded burnt orange cloth, with a small crumb of the casserole on it. Above that, on the white marbled surface, are two stacked white plates with chopped green herbs on the top one. Photo taken with an iphone --ar 4:5 --v 7

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 eggs

2 cups 2% milk
2/3 cup Thousand Island salad dressing
Dash garlic powder

1/4 cup shredded Parmesan cheese
Chopped fresh parsley, for garnish

Instructions

Step 1: Lightly grease a 13×9-inch baking dish. Place the cubed rye bread evenly in the dish, then layer the chopped corned beef, shredded Gruyere cheese, drained sauerkraut, and chopped dill pickles on top.

Step 2: In a large bowl, whisk together the eggs, 2% milk, Thousand Island dressing, and a dash of garlic powder until smooth and combined.
Step 3: Pour the egg mixture evenly over the bread and meat mixture in the baking dish. Cover the dish with plastic wrap or foil and refrigerate overnight to allow the bread to soak and flavors to meld.
Step 4: Remove the strata from the refrigerator as the oven heats. Preheat the oven to 350°F (175°C).

Step 5: Uncover the strata and bake for 45 minutes. Then sprinkle the shredded Parmesan cheese evenly over the top.
Step 6: Continue baking uncovered for an additional 5-10 minutes, or until a knife inserted in the center comes out clean and the top is golden and set.
Step 7: Let the strata stand for 10-15 minutes before cutting to serve. Sprinkle with chopped fresh parsley for a fresh, colorful finish.

Tips & Variations

For extra tang, add a little more sauerkraut or drizzle a bit of additional Thousand Island dressing when serving.
Use Swiss cheese if you prefer a milder, more traditional flavor than Gruyere.
If you don’t have corned beef, pastrami can be a tasty substitute.

Soaking the strata overnight helps the bread absorb the custard fully, making the texture moist and cohesive.

Storage

Store leftover strata covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm in a 325°F oven until heated through. This strata can also be frozen before baking; thaw in the refrigerator overnight and bake as directed, adding a few extra minutes to the baking time.

How to Serve

The image shows a baked casserole in a deep white ceramic dish with handles, where one corner is scooped out, revealing a soft, creamy inside layer. The top layer has golden brown toasted bread cubes mixed with melted white cheese, small green pepper slices, and pink chunks of ham scattered evenly. Fresh chopped green herbs are sprinkled across the top, adding a pop of color. The dish sits on a white marbled surface next to a white plate with crumbs and a white bowl filled with chopped herbs, alongside a wooden spoon partly visible on the right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this strata without soaking overnight?

While you can bake it immediately after assembling, soaking overnight allows the bread to absorb the custard fully, resulting in a richer, more flavorful dish.