Reuben And Rye Strata

• 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

1. Place bread cubes in a greased 13x9-in. baking dish. Top with corned beef, Gruyere, sauerkraut and pickles. In a large bowl, whisk eggs, milk, dressing and garlic powder. Pour over bread. Refrigerate, covered, overnight.
2. Preheat oven to 350u0b0. Remove strata from refrigerator while oven heats. Bake, uncovered, 45 minutes. Sprinkle with Parmesan. Bake until a knife inserted in the center comes out clean, 5-10 minutes longer. Let stand 10-15 minutes before cutting. Sprinkle with parsley.

rye bread, deli, gruyere cheese, sauerkraut, dill pickles, eggs, milk, salad dressing, garlic, parmesan cheese, fresh parsley

Taken from www.tasteofhome.com/recipes/reuben-and-rye-strata/ (may not work)