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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Sure, you could turn last nightâs corned beef into a Reuben sandwich, but strata is more funâand just as simple. âPatterson Watkins, Philadelphia, Pennsylvania Ingredients:
1 loaf (1 pound) day old pumpernickel bread, cubed |
1 slow-cooked corned beef brisket, cubed |
1-3/4 cups sauerkraut, rinsed and well drained |
8 eggs, beaten |
3 cups heavy whipping cream |
1/2 cup thousand island salad dressing |
1 cup (4 ounces) shredded swiss cheese |
Directions:
1. 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 13-in. x 9-in. baking dish. Let stand 5 minutes.
2. Cover and bake at 375° for 40 minutes. Uncover; sprinkle with cheese and bake 5-10 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.
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