Reuben and Rye Strata
This make-ahead dish is so easy to prepare. It's wonderful for brunch, lunch or supper, or as a potluck meal. If you prefer it, substitute turkey pastrami for the corned beef. —Mary Louise Lever, Rome, Georgia
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
