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Overnight Reuben Strata (Way Better Than a Sandwich, IMO)

This Overnight Reuben Strata is a great way to start your day, though it is also perfect for brunch, lunch or dinner. Savory, tangy and a bit cheesy, this overnight Reuben corned beef strata is better than a sandwich. IMO!
Overnight Reuben Strata , Casserole, Breakfast Casserole

I have never liked a Reuben. You know the Reuben you order for lunch with corned beef and Thousand Island, Swiss cheese, rye bread and…sauerkraut. To me that’s just too much gobblygook. I know many of you adore them. I have a girlfriend who only orders a Reuben at lunch; after first apologizing that she just shouldn’t. But she does.

I do like corned beef, but only between the bulk of an onion roll or in the split of a bagel. I know. I don’t eat beef anymore but I do confess to having a bite of thinly sliced corned beef when it is around. Which is almost like never. Upon dissection of this sandwich it appears that there isn’t much I like about it. I never liked rye bread because I’m not a fan of caraway. Swiss cheese was not my favorite. And sauerkraut? Puleeze…Though my father kept it in a jar hidden in the recesses of the refrigerator as if he was worried someone might eat it. As for 1000 Island dressing? I preferred the good old bright orange, sugary French dressing made by Western. However my mother did make her own version of 1000 Island with just two ingredients. Ketchup and mayo. She put that on iceberg lettuce when we were kids. That was good.

#Overnightbreakfastcasserole #reubens #cornedbeef #breakfast #overnightcasserole #strata #brunch
So what compelled me to make this savory strata filled with corned beef and Swiss cheese? Perhaps it was the fact that I love making breakfast the night before. I love the casseroles that you can keep overnight in the fridge and bake the next morning. In this case I kept it 24 hours and baked it for dinner. It was perfect.

Filled with heaps of corned beef and the slight tang of mustard, with no 1000 Island in sight; I guess you could say I’ve grown up.  I even made this strata with Jewish rye, (go figure) and I tried but couldn’t detect the caraway. Top this with well dried sauerkraut and good old Swiss cheese and this was a wholesome delicious experience. The corned beef benefits from the nutty sweetness of the Swiss and the tang of the sauerkraut. The bread melts right in and seems to hold everything in place. A perfect strata. Just look at those pretty layers!

This Overnight Reuben Strata is perfect for breakfast, brunch or dinner. Quickly made and refrigerated overnight, this is a fun meal! #reubens #cornedbeef #breakfast #overnightcasserole #strata #brunch
A few other varieties of stratas if you care to partake:
Breakfast Strata with Rye Bread and Sausage from Today’s Creative Life
Apricot Prosciutto Strata from That Skinny Chick Can Bake
Artichoke and Goat Cheese Strata from Joanne Eats Well With Others

And from me a few other of my favorite overnight breakfast casseroles:

Overnight Mexican Egg Casserole

Overnight Everything Bagels and Lox Casserole

This overnight bagel bread pudding is perfect for brunch. Topped with lox and all the extras, this everything bagel breakfast is a winner. #overnightbreakfastcasserole #everythingbagel #breakfast

Overnight Egg Casserole with Salami, Bread and Wine


Please Pin and Share this great strata!

This Overnight Reuben Strata is perfect for breakfast, brunch or dinner. Quickly made and refrigerated overnight, this is a fun meal! #reubens #cornedbeef #breakfast #overnightcasserole #strata #brunch

Overnight Reuben Strata (Way Better Than a Sandwich, IMO)

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  • Author: Abbe Odenwalder
  • Prep Time: 20 Minutes
  • Cook Time: 50 Minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4-6 Servings
  • Category: Breakfast/Brunch/Lunch/Dinner
  • Method: Baking
  • Cuisine: American


This Overnight Reuben Strata is a great way to start your day, though it is also perfect for brunch, lunch or dinner. Savory, tangy and a bit cheesy, this corned beef strata is better than a reuben. IMO!


  • 6 – 8 slices rye bread, TOASTED (The number of slices depends on the size of your pan and the bread. I used Oroweat Jewish rye and only needed 6 slices for 11 x 8 pan.)
  • 1 lb thinly sliced deli corned beef
  • 8 oz Swiss cheese shredded (2 cups)
  • 3 large eggs
  • 1 1/2 c whole milk
  • 3/4 t salt
  • 1/2 t pepper
  • 12 ounces sauerkraut, drained and squeezed dry (I used Trader Joe’s Persian Pickle)
  • 2 T minced fresh chives or scallions
  • 1/3 c mustard (optional) and Dill Pickle chips (optional)


  1. Spray or grease an 8 inch square pan or an 11×8 rectangle pan. Spread mustard on 1 side of slices of bread. This is optional though I did enjoy my sweet hot mustard in this! Arrange half of bread slices in one layer in prepared dish.
  2. Top slices of bread with half of the corned beef.  Sprinkle corned beef with 2/3 c of the Swiss cheese. Repeat layer with the the rye bread , corned beef and 2/3 c Swiss cheese.
  3. Whisk eggs, milk, salt and pepper together in a bowl. Pour evenly over top of strata. Cover dish tightly with plastic wrap , pressing it directly on top of the bread. Weigh strata down with heavy cans, wine bottles or even dried beans in a ziplock bag. Press so that it is weighted firmly and evenly. Refrigerate overnight and up to 24 hours.
  4. Adjust oven rack to upper middle position and heat to 325. Meanwhile let strata sit at room temperature for 20 minutes uncovered. Bake until edges and center are puffed and edges have pulled away from sides of pan; about 50 minutes. Rotate pan after 25 minutes.
  5. Remove pan from oven. Adjust oven rack to about 8 inches from broiler. Heat broiler to high. Sprinkle sauerkraut over top of strata, (at this point you can also throw on some dill pickle slices if you desire) then sprinkle with remaining 2/3 c of cheese. Broil until cheese is melted and golden, about 5 minutes.
  6. Remove pan from oven and let cool for 10 minutes before serving.


Adapted slightly from “One Pan Wonders” by America’s Test Kitchen

Keywords: strata, breakfast, breakfast casserole, overnight breakfast casserole, Reuben, corned beer, brunch

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  • Reply
    March 16, 2018 at 10:01 pm

    It's quite delicious – even heated up in the microwave several days later!

  • Reply
    Madonna/aka/Ms Lemon of Make Mine Lemon
    March 16, 2018 at 10:05 pm

    I love a good Reuben, but they are difficult to eat and still maintain your dignity not counting all the butter smeared for toasting. I think this is a great alternative and think it would be a great brunch.

    Now I need to check out your other stratas.

  • Reply
    Liz Berg
    March 16, 2018 at 11:40 pm

    Since I DO love a rueben, I know I'd love your casserole. And I just happen to have some corned beef in the fridge (now if I could get Bill to eat it!). Pinning!

  • Reply
    Balvinder Ubi
    March 17, 2018 at 12:22 am

    I have never had reuben but this strata sandwich sounds very delightful;)

  • Reply
    March 17, 2018 at 12:30 am

    I love strata. And this one here looks delish! I love the use of rye bread in it!

  • Reply
    Kitchen Riffs
    March 17, 2018 at 1:35 am

    I do like Reubens, but I think I'd like this even more. And although I like the idea of this for breakfast, I'm never that hungry in the morning. So breakfast for dinner it'd be for me! 🙂

  • Reply
    Angie Schneider
    March 17, 2018 at 5:56 am

    What a great looking casserole! I love the combo of flavours.

  • Reply
    Lea Ann (Cooking On The Ranch)
    March 17, 2018 at 3:16 pm

    Well, I think your strata looks really good. I might have to buy some corned beef today just to have it for breakfast tomorrow. Thanks for a great idea.

  • Reply
    Judee Algazi
    March 18, 2018 at 1:28 pm

    Although I have nothing against a good Rueben , this looks like a great idea.. Passing it on to my daughter in law

  • Reply
    Ann Krause
    March 18, 2018 at 1:30 pm

    I feel the same way about Reubens, but I love corned beef! The caraway seeds in the rye bread just tasted awful to me and I've never been a fan of sauerkraut either. Your strata sounds really good, though.

  • Reply
    Sippity Sup
    March 18, 2018 at 4:43 pm

    I can like this AND a Reuben, can't I? (Well, not on the same plate…) GREG

  • Reply
    Mary Marshall
    March 18, 2018 at 8:25 pm

    Yummilicious! I just love how creative this is and can only imagine the taste. Must try!

  • Reply
    Healthy World Cuisine
    March 19, 2018 at 3:12 pm

    This recipe is brilliant! Love this make ahead delicious idea. Great crowd pleaser. Sharing, of course!

  • Reply
    SavoringTime in the Kitchen
    March 20, 2018 at 10:05 pm

    Such a delicious idea and so much less fuss!

  • Reply
    March 23, 2018 at 1:50 am

    Corned beef is something that I never buy, but when I see a dish like this, I kick myself. This looks SO yummy and, since I'm not much of a sandwich eater, it's right up my alley. Thanks!

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