We totally scarfed this down when my mom whipped it up on those hectic evenings! Let me introduce you to the Reuben Bake—a hearty, comforting dish that brings the beloved flavors of a traditional Reuben sandwich into a warm, bubbly casserole. This recipe holds a special place in my heart, bringing together memories of family lunches and hearty Midwestern fare.
Originating from the classic deli favorite, the Reuben sandwich, this casserole offers an easier and more shareable way to enjoy those iconic flavors. It’s the perfect dish for gatherings, potlucks, or a cozy Sunday dinner when you crave something both familiar and deeply satisfying. With layers of rye bread, savory corned beef, tangy sauerkraut, creamy thousand island dressing, and melty Swiss cheese, every bite is like a warm hug!
Why You’ll Love This Reuben Bake Casserole
Classic Flavors, Easy Prep: All the delicious elements of a Reuben sandwich—corned beef, sauerkraut, Swiss cheese, and thousand island dressing—in a convenient, no-fuss casserole.
Perfect for Sharing: This bake is ideal for family dinners, potlucks, or any gathering where you want to impress without spending all day in the kitchen.
Comforting and Satisfying: The combination of crispy rye bread, creamy dressing, and gooey cheese makes for a comforting dish that will satisfy even the heartiest of appetites.
Versatile and Customizable: You can easily adapt this recipe to fit different tastes, dietary needs, or ingredient availability.
Great for Leftovers: Tastes even better the next day, making it perfect for meal prep or enjoying those delicious leftovers.
Ingredients
6 slices of rye bread, cubed: Adds a traditional Reuben flavor and a crunchy texture to the bake.
1 lb corned beef, shredded or chopped: Provides a savory, meaty base with that classic, slightly salty Reuben taste.
1 can (14 oz) sauerkraut, drained: Brings a tangy, slightly sour note that cuts through the richness of the cheese and meat.
2 cups shredded Swiss cheese: The quintessential cheese for a Reuben, it melts beautifully and has a mild, nutty flavor.
1 cup thousand island dressing: Adds a creamy, tangy layer that ties all the flavors together.
1/2 cup milk: Helps create a custardy base that keeps the casserole moist and cohesive.
3 eggs, beaten: Binds the ingredients together and adds structure to the bake.
1/4 cup melted butter: Adds richness and helps create a crispy, golden top.
Ingredient Tips
Corned Beef Alternatives: If you prefer a slightly different flavor, substitute the corned beef with pastrami for a smoky twist.
Sauerkraut Tip: Drain the sauerkraut well to avoid adding too much liquid to the bake. For a milder flavor, rinse it lightly under cold water before using.
Cheese Choices: Swiss cheese is traditional, but you could use a mix of Swiss and Gruyère or even try a milder cheese like mozzarella for a different flavor profile.
Dressing Variations: If you’re not a fan of thousand island dressing, a Russian dressing (which is similar but spicier) works just as well.
Bread Swap: For a gluten-free version, use gluten-free rye bread or even a base of roasted cauliflower or cauliflower rice.
Instructions
Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking.
Prepare the Bread Layer: Spread the rye bread cubes evenly across the bottom of the prepared baking dish, creating a base for the casserole.
Mix the Filling: In a large bowl, combine the shredded corned beef, drained sauerkraut, and 1 1/2 cups of shredded Swiss cheese. Mix well to ensure an even distribution of ingredients.
Make the Custard: In a separate bowl, whisk together the thousand island dressing, milk, and beaten eggs until smooth. This mixture will help bind the casserole and add a creamy texture.
Combine Ingredients: Pour the dressing mixture over the corned beef and sauerkraut mixture, stirring until everything is well coated.
Assemble the Casserole: Pour the entire mixture over the rye bread cubes in the baking dish, spreading it out evenly to cover all the bread pieces.
Top with Cheese and Butter: Sprinkle the remaining 1/2 cup of shredded Swiss cheese over the top of the casserole. Drizzle the melted butter over the cheese to help create a golden, crispy top.
Bake to Perfection: Place the dish in the preheated oven and bake for 40-45 minutes, or until the top is golden and bubbly.
Rest and Serve: Allow the bake to sit for a few minutes before serving to set and cool slightly. This helps the casserole hold its shape when sliced.
Serving Suggestions
Pair with Fresh Sides: Serve with a crisp green salad with a tangy vinaigrette or a bright coleslaw to balance the richness of the casserole.
Add a Midwest Touch: Consider pairing with some sweet and tangy bread-and-butter pickles or a side of seasoned potato wedges for a classic Midwestern touch.
Garnish Ideas: Sprinkle chopped fresh dill or parsley over the top for added freshness and color.
Storage and Meal Prep Tips
Refrigerate Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Freeze for Later: The Reuben Bake freezes well. After baking, allow it to cool completely, then wrap it tightly in aluminum foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Make Ahead: Assemble the casserole up to 24 hours in advance. Cover and refrigerate, then bake just before serving for an easy, stress-free meal.
Variations
Pastrami Swap: For a slightly different flavor profile, swap out the corned beef for pastrami. It has a smokier taste and works wonderfully in this casserole.
Lower-Carb Option: For a lower-carb version, substitute the rye bread with cauliflower rice. It won’t have the traditional bread flavor, but it will still be deliciously savory.
Extra Crunch: Add a crunchy topping by mixing 1/2 cup of panko breadcrumbs with a tablespoon of melted butter and sprinkling over the cheese before baking.
Vegetarian Twist: Replace the corned beef with sautéed mushrooms or a meat substitute like seitan for a vegetarian-friendly version.
Final Note
The Reuben Bake Casserole is the ultimate comfort food that brings the flavors of a classic Reuben sandwich into a family-friendly format. It’s a dish that’s simple to prepare, easy to customize, and guaranteed to satisfy even the pickiest eaters. Perfect for busy weeknights or cozy weekends, this casserole will quickly become a staple in your meal rotation.
Give it a try, and don’t be surprised if it becomes a new family favorite—you’ll love every gooey, cheesy, savory bite!
Reuben Bake Casserole
Ingredients
- 6 slices rye bread cubed
- 1 lb corned beef shredded or chopped
- 1 can 14 oz sauerkraut, drained
- 2 cups shredded Swiss cheese
- 1 cup Thousand Island dressing
- 1/2 cup milk
- 3 eggs beaten
- 1/4 cup melted butter
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or non-stick spray.
- Spread rye bread cubes evenly across the bottom of the dish.
- In a large bowl, combine corned beef, sauerkraut, and 1 1/2 cups of Swiss cheese.
- In a separate bowl, whisk together Thousand Island dressing, milk, and eggs until smooth.
- Pour the dressing mixture over the corned beef and sauerkraut combination, and mix until everything is coated.
- Pour the mixture over the rye bread cubes in the baking dish, spreading evenly.
- Sprinkle the remaining 1/2 cup of Swiss cheese over the top and drizzle with melted butter.
- Bake for 40-45 minutes, until the top is golden and bubbly.
- Allow to sit for a few minutes before serving to set and cool slightly.
Notes
- Swap corned beef with pastrami for a different flavor.
- Substitute Thousand Island with Russian dressing for a tangier taste.
- For a lower-carb version, use cauliflower rice instead of rye bread.
