Description
This Reuben Bake captures all the classic flavors of a traditional Reuben sandwich in a warm, cheesy, oven-baked casserole. Layers of tangy sauerkraut, savory corned beef, and Swiss cheese are nestled between chunks of hearty rye bread and finished with creamy Thousand Island dressing. It’s a comforting, easy-to-make dish perfect for lunch, dinner, or sharing at a casual gathering.
Ingredients
8 slices rye bread, cubed
1 pound corned beef, thinly sliced or shredded
1 can (14 ounces) sauerkraut, drained and rinsed
2 cups grated Swiss cheese
1 cup Thousand Island dressing
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a baking dish to prevent sticking.
Cube the rye bread into bite-sized pieces. Shred or slice the corned beef as needed. Make sure to drain and rinse the sauerkraut thoroughly to reduce excess moisture and sharpness.
Start layering the casserole by spreading half of the cubed rye bread in the bottom of the greased dish. Layer half of the corned beef over the bread, followed by half of the sauerkraut. Sprinkle half of the Swiss cheese evenly over the top.
Drizzle half of the Thousand Island dressing over the cheese.
Repeat the layering process using the remaining ingredients in the same order: bread, corned beef, sauerkraut, cheese, and dressing.
Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and golden.
Let the Reuben Bake cool slightly before serving. Cut into squares and enjoy it warm.
Notes
You can make this dish ahead of time and refrigerate it before baking. For extra crunch, add a few rye breadcrumbs or crushed rye crackers on top during the last 10 minutes of baking. Serve with a side of pickles or coleslaw to complete the deli-style experience.