Reuben Bake Casserole
A comforting, casserole-style twist on the classic Reuben sandwich, combining savory corned beef, tangy sauerkraut, and Swiss cheese into a bubbly, sharable dish. Ideal for family dinners or gatherings, this bake delivers the hearty flavors of a beloved deli favorite with minimal fuss. Pair it with a crisp salad, coleslaw, or pickles for a refreshing contrast.
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
Variations & Tips:
- 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.
Nutrition
Serving: 300gCalories: 480kcal
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