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
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h15m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- 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., Preheat oven to 350°. 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.
Nutrition Facts : Calories 382 calories, Fat 22g fat (9g saturated fat), Cholesterol 175mg cholesterol, Sodium 1377mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 2g fiber), Protein 25g protein.
REUBEN STRATA
Sure, you could turn last night's corned beef into a Reuben sandwich, but strata is more fun-and just as simple. -Patterson Watkins, Philadelphia, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the bread, corned beef and sauerkraut. In another bowl, whisk the eggs, cream and salad dressing; pour over bread mixture and toss to coat. Transfer to a greased 13x9-in. baking dish. Let stand 5 minutes., Cover and bake at 375° for 40 minutes. Uncover; sprinkle with cheese and bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 639 calories, Fat 47g fat (22g saturated fat), Cholesterol 312mg cholesterol, Sodium 1488mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 3g fiber), Protein 26g protein.
CORNED BEEF AND POTATO CHEESE BAKE
This is a tasty casserole layered with mashed potatoes corned beef and cheese. If desired, this casserole can be assembled up to 8 hours ahead, just cover and chill, remove from the fridge 30 minutes before baking. Prep time includes boiling the potatoes.
Provided by Kittencalrecipezazz
Categories Oven
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Grease an 11" x 7" baking pan.
- Place the potatoes in a saucepan; add water to cover, and bring to a boil; cover, reduce the heat, and simmer for around 20 minutes, or until tender; drain well.
- In a bowl, combine the cooked potato, sour cream, milk and salt and pepper; beat at medium speed with an electric mixer for 2 minutes, or until smooth; set aside.
- Heat a skillet (with 2 Tbsp oil) until hot.
- Add in the cabbage, corned beef, caraway seeds; saute for 4 minutes, or until the cabbage wilts; remove from heat, stir in the salad dressing; set aside.
- Spread half of the potato mixture into the bottom of the prepared baking dish; top with the cabbage/corned beef mixture, and sprinkle with 1-1/2 cups Swiss cheese.
- Spread with the remaining half of the potato mixture over the cheese; top with the remaining 1-1/2 cups Swiss cheese.
- Sprinkle with paprika.
- Bake (350 degrees) for 35-40 minutes, or until golden.
- DELICIOUS!
- Note: If desired, the casserole ingredients may be doubled, and baked in a 13 x 9" baking pan.
Nutrition Facts : Calories 823.2, Fat 52.3, SaturatedFat 22.9, Cholesterol 146, Sodium 1018.7, Carbohydrate 52, Fiber 5.7, Sugar 9.1, Protein 38.3
CORNED BEEF BRUNCH STRATA
Canned corned beef is one of those things that's always in my pantry. (Thanks, Mama!) This is one way to make use of it, from Hormel.
Provided by Pinay0618
Categories Breakfast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook celery, green pepper and onion in butter until tender. Arrange half of the bread slices in bottom of 2-quart baking dish; top with half of the corned beef. Spoon vegetable mixture over corned beef. Cover with remaining corned beef; top with remaining bread. sprinkle top with cheese. Combine milk and eggs; mix well. Carefully pour mixture over bread. Bake in 350°F oven 40 minutes or until golden brown.
Nutrition Facts : Calories 425.8, Fat 26.7, SaturatedFat 12.4, Cholesterol 199.8, Sodium 1086.2, Carbohydrate 22.6, Fiber 1.3, Sugar 2.8, Protein 23
PHILLY BEEF 'N' PEPPER STRATA
Here's a mouthwatering entree for brunch, lunch or dinner that's quick to fix. It combines several convenient ingredients for a large casserole that's pleasing to all who try it. -Betty Claycomb, Alverton, Pennsylvania
Provided by Taste of Home
Time 1h30m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place a third of the bread cubes in a greased 13x9-in. baking dish. Layer with a third of the peppers, onion, roast beef and cheese. Repeat layers twice. In a large bowl, whisk the eggs, milk, mustard, salt and pepper; pour over top. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Bake, covered, at 325° for 1 hour. Uncover; bake 15-20 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 268 calories, Fat 13g fat (6g saturated fat), Cholesterol 188mg cholesterol, Sodium 477mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 1g fiber), Protein 22g protein.
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OVERNIGHT REUBEN STRATA - THIS IS HOW I COOK
From thisishowicook.com
Cuisine AmericanCategory Breakfast/Brunch/Lunch/DinnerServings 4-6Total Time 1 hr 10 mins
- 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.
- 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.
- 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.
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