Recipe Exchange Group
This recipe is great for using up leftover
corned beef. If you don't have any, buy about 1 pound unsliced
corned beef from the deli counter at your local grocery store.
* Exported from
Recipe By :
Serving Size : 12 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon unsalted butter
1 1/4 pounds sliced pumpernickel bread, staled
3 cups diced corned beef
3 cups sauerkraut, well drained
4 cups shredded Swiss cheese
1 1/2 cups Thousand Island dressing
Salt and black pepper
2 1/2 cups whole milk
2 tablespoons Dijon mustard
This recipe is great for using up leftover corned beef. If you don't
have any, buy about 1 pound unsliced corned beef from the deli
counter at your local grocery store.
Coat bottom and sides of a 9×13-inch baking dish with butter. Cover
bottom of dish with a layer of bread slices. Top with 1 cup each
corned beef, sauerkraut, and cheese. Drizzle 1/2 cup dressing over
top, then season with salt and pepper. Repeat layering two more
Blend eggs, milk, and Dijon until combined; pour over layers in
baking dish. Sprinkle remaining 1 cup cheese over top. Cover strata
with plastic wrap and press down on the strata to encourage the
bread to absorb the egg-milk mixture. Refrigerate strata at least 1
hour or up to 24 hours. Remove plastic and preheat oven to 350F.
Bake strata, uncovered, until puffy and cooked through (160F), about
1 hour. Let strata stand 10 minutes before serving.
Makes: 12 servings
Total time: 1½ hours + resting
Contributed to the FareShare Gazette by Art; 2012
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