Description
This Reuben Bake transforms the classic deli sandwich into a hearty, layered casserole. Tender corned beef, tangy sauerkraut, and gooey Swiss cheese are nestled between buttery rye bread cubes, then topped with a creamy Thousand Island dressing and baked to golden perfection. It’s a comforting, crowd-pleasing dinner that captures all the flavors of a Reuben without the hassle of grilling.
Ingredients
- 8 slices rye bread, cubed
- 1/4 cup butter, melted
- 1 lb cooked corned beef, thinly sliced and chopped
- 1 (14.5 oz) can sauerkraut, drained and squeezed dry
- 8 oz Swiss cheese, shredded (about 2 cups)
- 1/2 cup Thousand Island dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon caraway seeds (optional)
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large bowl, toss the cubed rye bread with melted butter until evenly coated. Spread half of the bread cubes evenly in the prepared baking dish.
- Layer the chopped corned beef over the bread cubes, followed by the sauerkraut, spreading it evenly.
- Sprinkle the shredded Swiss cheese over the sauerkraut layer.
- In a small bowl, whisk together the Thousand Island dressing, mayonnaise, sour cream, and Dijon mustard until smooth. Pour the mixture evenly over the casserole.
- Top with the remaining bread cubes and sprinkle with caraway seeds if using.
- Bake for 25-30 minutes until the casserole is hot and bubbly and the top is golden brown. Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
You can customize the seasonings to taste. For a spicier kick, add a dash of hot sauce to the dressing mixture. To make it ahead, assemble the casserole up to a day in advance, cover, and refrigerate. Add 10-15 minutes to the baking time if baking from cold.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American