Overnight Reuben Strata is basically a Reuben sandwich drenched in a simple egg custard, refrigerated overnight and baked the next day. IMO, it is way better than a traditional Reuben.
The truth is I have never liked a Reuben sandwich. 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 gobbly gook. I know many of you adore them.
My girlfriend always orders a Reuben at lunch; after first apologizing that she just shouldn't. But she just does.
My solution is this Overnight Reuben Strata recipe. Even I adore a Reuben this way!
This overnight Reuben strata recipe is amazing.
I'm telling you this because I mean it.
But what is a strata?
Nothing fancy. A strata is a casserole with bread, cheese and meat drenched with eggs and milk and refrigerated overnight.
Call this whatever you want, but I love this corned beef strata.
Making this reuben and rye strata was as simple as making a few reuben sandwiches with the traditional ingredients of corned beef, Swiss cheese, mustard and pickles.
Then it was time to pour the egg and milk mixture over the top and refrigerate until the next day.
Upon dissection of a Reuben 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...
Although, 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.
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 really is almost never.
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 totally 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 as evidenced those pretty layers!
And, a few of my favorite overnight breakfast casseroles:
Overnight Mexican Egg Casserole
Overnight Everything Bagels and Lox Casserole
Overnight Egg Casserole with Salami, Bread and Wine
I'd Love it if you'd Follow Me and Pin and Share:
Recipe
Overnight Reuben Strata (Way Better Than a Sandwich, IMO)
- Prep Time: 20 Minutes
- Cook Time: 50 Minutes
- Total Time: 1 hour 10 minutes
- Yield: 4-6 Servings 1x
- Category: Breakfast/Brunch/Lunch/Dinner
- Method: Baking
- Cuisine: American
Description
Ingredients
- 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 ½ c whole milk
- ¾ t salt
- ½ t pepper
- 12 ounces sauerkraut, drained and squeezed dry (I used Trader Joe's Persian Pickle)
- 2 T minced fresh chives or scallions
- ⅓ c mustard (optional) and Dill Pickle chips (optional)
Instructions
- Spray or grease an 8 inch square pan or an 11x8 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.
- Top slices of bread with half of the corned beef. Sprinkle corned beef with ⅔ c of the Swiss cheese. Repeat layer with the the rye bread , corned beef and ⅔ c Swiss cheese.
- 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.
- 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.
- 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 ⅔ c of cheese. Broil until cheese is melted and golden, about 5 minutes.
- Remove pan from oven and let cool for 10 minutes before serving.
Notes
Adapted slightly from "One Pan Wonders" by America's Test Kitchen
Mary says
Can this be frozen either before or after bakin?
Abbe says
Hi Mary! I would do it after baking. After all, it does need to sit in the fridge overnight.
Mary says
@Abbe, You hank you!
Liz says
Oh, this sounds amazing! I love a reuben sandwich and this is another delicious way to get my fix. My dad was the same way about sauerkraut---keeping a jar in the fridge that no one else was going to touch, LOL!
chef Mimi says
This sounds wonderful! What a great recipe.
Abbe says
This is really a good one Mimi!
mjskit says
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!
SavoringTime in the Kitchen says
Such a delicious idea and so much less fuss!
Healthy World Cuisine says
This recipe is brilliant! Love this make ahead delicious idea. Great crowd pleaser. Sharing, of course!
Mary Marshall says
Yummilicious! I just love how creative this is and can only imagine the taste. Must try!
Sippity Sup says
I can like this AND a Reuben, can't I? (Well, not on the same plate...) GREG
Ann Krause says
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.
Judee Algazi says
Although I have nothing against a good Rueben , this looks like a great idea.. Passing it on to my daughter in law
Lea Ann (Cooking On The Ranch) says
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.
Angie Schneider says
What a great looking casserole! I love the combo of flavours.
Kitchen Riffs says
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! 🙂
GreedyEats says
I love strata. And this one here looks delish! I love the use of rye bread in it!
Balvinder Ubi says
I have never had reuben but this strata sandwich sounds very delightful;)
Liz Berg says
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!
Madonna/aka/Ms Lemon of Make Mine Lemon says
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.
Anonymous says
It's quite delicious - even heated up in the microwave several days later!
MS