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Lunch / Dinner

Reuben Strata

This strata is sure to become part of your breakfast or brunch repertoire — and it’s a great way to enjoy the flavors of a classic Reuben.

Makes

12 servings

Total Time

1½ hours + resting

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Ingredients

COAT:

COVER:

BLEND:

No leftover corned beef? No worries. Just buy about 1 pound unsliced corned beef from the deli counter at your local grocery store.

Instructions

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. Preheat oven to 350° and remove plastic wrap.

Bake strata, uncovered, until puffy and cooked through (160°), about 1 hour. Let strata stand 10 minutes before serving.

Press down on the strata to encourage the bread to absorb the egg-milk mixture.

Press down on the strata to encourage the bread to absorb the egg-milk mixture.

Nutritional Facts

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