There’s just something about a Reuben sandwich that feels like a warm hug from the inside out, right? That perfect combo of salty corned beef, melty Swiss cheese, tangy sauerkraut, and creamy dressing — it’s basically comfort food royalty. And today, I’m sharing one of my favorite ways to enjoy all those incredible flavors without having to fire up the griddle.
Let me introduce you to this Reuben Bake Casserole — a super easy, hearty dish that brings the deli straight to your dinner table. It’s everything you love about a traditional Reuben sandwich, but baked into a bubbly, cheesy casserole that’s perfect for weeknights, potlucks, or even a casual Sunday dinner. Plus, it’s one of those recipes where leftovers are almost even better the next day!
I first made this recipe on a chilly evening when we were craving something cozy but didn’t want to go out. We had all the classic Reuben ingredients hanging out in the fridge, and honestly, magic happened. Now it’s a go-to meal anytime we want something a little different, a little nostalgic, and a whole lot delicious.
Alright, let’s dive right into it!
Ingredients You’ll Need
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
PREP YOUR INGREDIENTS
First things first, you’ll want to preheat your oven to 350°F (175°C). Trust me, you don’t want to be waiting around for the oven to heat up once everything is ready to go.
While the oven warms up, take your slices of rye bread and cut them into bite-sized cubes. Nothing too fancy — just enough so every piece gets a little crispy and golden during baking.
Next, shred or thinly slice your corned beef. I personally love using thin slices because they layer really nicely, but if you have shredded leftovers from St. Patrick’s Day or a Sunday roast, that works just as well!
Lastly, grab your can of sauerkraut. Give it a good drain and rinse under cold water. Sauerkraut can be super briny, and while we want that nice tang, we don’t want it overpowering everything else. A quick rinse mellows it out just perfectly.
START LAYERING
Lightly grease your favorite casserole dish. Then, sprinkle half of your cubed rye bread evenly across the bottom. This will create that cozy, hearty base that holds everything together.
Now, layer half of your corned beef over the bread, making sure to spread it out so you get a bit of meat in every bite. Follow that with half of the sauerkraut, then sprinkle on half of your grated Swiss cheese.
Drizzle about half of the Thousand Island dressing over the top — just like you would if you were building a sandwich. This dressing adds that creamy, sweet-tangy flavor that ties the whole dish together.
And here’s the fun part — you’re going to repeat the whole thing one more time! It’s like building a giant, delicious Reuben lasagna.
BAKE UNTIL BUBBLY AND GOLDEN
Cover your dish with aluminum foil and pop it into the oven. Let it bake for 25-30 minutes, until the cheese is melted and everything is hot and bubbly.
If you love a crispy top (and honestly, who doesn’t?), go ahead and remove the foil during the last 5 minutes of baking. You’ll get that perfect golden-brown finish that makes this casserole even more irresistible.
When it’s done, let it cool for a few minutes before cutting it into squares. Serve it hot, and watch how fast it disappears from the table!
How to Make the Best Reuben Bake Casserole: Tips and Variations
Now that you know the basics of putting this Reuben Bake together, let’s dive a little deeper. I’m all about helping you feel confident in the kitchen, so I’m sharing a few extra tips, tricks, and fun variations to make this dish truly your own. Plus, I’ll throw in a few serving ideas because, honestly, you’re going to want the full diner experience at home!
TIPS FOR REUBEN BAKE SUCCESS
Toast the Bread for Extra Crunch
If you love a little extra texture, try toasting the cubed rye bread before you layer it into the casserole. Just spread the cubes on a baking sheet and pop them in the oven at 350°F for about 5-7 minutes, until they’re lightly toasted. It’ll help the bread hold up even better against the gooey layers of cheese and dressing.
Layer Evenly for the Best Flavor
When you’re building your casserole, try to spread each layer evenly across the dish. This way, you get a little bit of everything — bread, meat, sauerkraut, cheese, and dressing — in every single bite. It makes the final dish so much more satisfying.
Cover and Then Crisp
Covering the casserole while it bakes helps trap the moisture and makes sure everything gets heated through. But don’t skip that last 5 minutes uncovered! It’s the secret to getting that deliciously golden, cheesy top without drying anything out.
FUN VARIATIONS TO TRY
One of the best things about this Reuben Bake is how flexible it can be. Here are a few simple tweaks you can make depending on what you have on hand (or what you’re craving):
Swap the Dressing
If you’re not a fan of Thousand Island, try using Russian dressing instead. It’s a little spicier and less sweet, which gives the casserole a bolder flavor.
Mix Up the Cheese
Swiss is the classic choice, but if you want a little extra richness, mix in some Gruyère or provolone with the Swiss. It melts beautifully and adds a whole new layer of yum.
Use Different Bread
Rye bread gives you that signature Reuben flavor, but you can definitely experiment with marbled rye, pumpernickel, or even a hearty sourdough if that’s what you’ve got.
Add Some Extras
Feel free to toss in a few extras between the layers! Thinly sliced pickles, a handful of sautéed onions, or even a sprinkle of caraway seeds can really amp up the flavor.
WHAT TO SERVE WITH REUBEN BAKE
This casserole is pretty hearty on its own, but if you want to round out your meal, here are a few ideas:
Simple Green Salad: A light, crisp salad balances out the richness of the bake.
Potato Soup: Soup and sandwich vibes, all in one meal.
Pickles or Pickled Vegetables: A bright, tangy side to complement the creamy casserole.
Coleslaw: Adds a nice crunch and a bit of sweetness to the plate.
Honestly, even just a few pickle spears on the side make it feel like you ordered from your favorite deli.
Reuben Bake FAQ and Final Thoughts
You’re so close to pulling off an incredible Reuben Bake casserole that your family (and your taste buds) are going to thank you for! Before we wrap things up, I thought it would be helpful to answer some of the most common questions people have about this recipe. Sometimes those little tips can make all the difference between a good dinner and a great one.
FREQUENTLY ASKED QUESTIONS
Can I make Reuben Bake ahead of time?
Yes, absolutely! You can assemble the casserole up to a day in advance. Just cover it tightly with foil and refrigerate it. When you’re ready to bake, let it sit out at room temperature for about 20-30 minutes before popping it into the oven. You may need to add an extra 5-10 minutes to the baking time.
What’s the best way to store leftovers?
Once the casserole has cooled, cover it tightly with plastic wrap or transfer it into an airtight container. It’ll keep in the refrigerator for about 3-4 days. To reheat, simply warm it in the oven at 325°F until heated through, or microwave individual portions.
Can I freeze Reuben Bake?
Yes, you can! To freeze, assemble the casserole but don’t bake it. Wrap it tightly in plastic wrap and then foil. It should keep for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator and bake as directed.
Is there a vegetarian version of this recipe?
While a traditional Reuben is all about the corned beef, you could definitely make a vegetarian version. Swap the meat for seasoned, sautéed mushrooms or even a plant-based meat alternative. The sauerkraut, Swiss cheese, and dressing combo will still give you that delicious Reuben flavor.
Can I use homemade Thousand Island dressing?
Definitely! If you have a favorite homemade version, go for it. It’s usually a mix of mayonnaise, ketchup, relish, and a few seasonings — super easy and extra delicious when made from scratch.
What can I substitute for sauerkraut if I’m not a fan?
If sauerkraut isn’t your thing, you could use sautéed cabbage for a milder flavor. It won’t have that signature tang, but it will still give a nice texture to the dish.
Why rinse the sauerkraut?
Rinsing the sauerkraut helps reduce some of the saltiness and strong briny flavor, letting the other ingredients shine through. You still get that delicious tang, just in a more balanced way.
FINAL THOUGHTS
There you have it — the ultimate guide to making your own Reuben Bake Casserole at home! This dish brings together everything we love about a classic deli sandwich and transforms it into the coziest, most satisfying meal you can share with your favorite people.
What I love most about this recipe is how easy it is to make it your own. Whether you stick to the traditional version or get a little creative with the ingredients, it’s pretty hard to mess this one up. And honestly, once you taste that melty cheese, savory corned beef, and creamy dressing all tucked into perfectly crispy bread, you’ll see why this casserole is a regular at our house.
If you end up trying this recipe, I’d love to hear how it turned out! Leave a comment below and let me know if you made any fun twists or if you served it with a favorite side. There’s nothing better than sharing good food and good ideas with each other!
Happy cooking, friends!
Print
Reuben Bake
Description
This Reuben Bake is a delicious and hearty twist on the classic Reuben sandwich. Packed with layers of savory corned beef, tangy sauerkraut, creamy Thousand Island dressing, and melted Swiss cheese, all nestled between cubes of rye bread, this easy casserole brings the flavors of a deli favorite right to your dinner table.
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 thinly slice the corned beef. Drain and rinse the sauerkraut thoroughly to remove excess brine.
Spread half of the cubed rye bread evenly over the bottom of the prepared baking dish. Layer half of the corned beef over the bread, followed by half of the sauerkraut. Sprinkle half of the grated Swiss cheese over the sauerkraut.
Drizzle half of the Thousand Island dressing evenly over the cheese layer.
Repeat the layering process with the remaining ingredients in the same order: rye bread, corned beef, sauerkraut, Swiss cheese, and Thousand Island 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.
Remove from the oven and allow to cool slightly before cutting into squares. Serve hot.
Notes
For an even crispier top, remove the foil during the last 5 minutes of baking. You can also substitute Russian dressing if you prefer a tangier flavor. This dish is great served with a simple green salad or a cup of warm soup for a complete meal. Leftovers reheat well and can be enjoyed for lunch the next day.
