Overnight Reuben Strata Casserole with Frank’s Kraut
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
6 – 8 slices of rye bread, toasted, cooled, and cut into cubes
1 lb. corned beef or pastrami, roughly chopped
½ cup chopped dill pickles, drained and patted dry with paper towel
1 14 oz. can of Frank’s Kraut, drained and excess liquid squeezed out
2 cups shredded Swiss cheese
6 large eggs
2 cups milk
2/3 cup thousand island dressing
¼ tsp. garlic powder
¼ tsp. onion powder
¾ tsp. salt
½ tsp. black pepper
Pinch of cayenne (optional)
Minced fresh chives for serving (optional)
Instructions
- Arrange the bread cubes in a lightly greased 9”x13” baking dish. Distribute the corned beef or pastrami over the bread. Next, scatter the chopped pickles on top of the meat. Spread the kraut over the pickles and then evenly sprinkle the shredded Swiss on top.
- In a large mixing bowl, add the eggs, milk, thousand island dressing, garlic powder, onion powder, salt, black pepper, and optional cayenne. Whisk until everything is fully combined.
- Slowly and evenly pour the egg mixture over the casserole, letting it soak down into the bottom of the baking dish. Cover the baking dish tightly with plastic wrap or foil and place in the refrigerator overnight.
- When you are ready to bake the strata, remove from the refrigerator and preheat your oven to 350 degrees F. Remove the plastic wrap and bake the strata, uncovered, for 45 to 60 minutes, or until a knife inserted in the center comes out clean. Let stand for 10 to 15 minutes before cutting. Sprinkle with fresh chives, if desired, and serve.
