There’s just something about the cozy, savory comfort of a Reuben sandwich that never gets old. That combination of salty corned beef, creamy dressing, melty Swiss cheese, and a little zing from sauerkraut—it’s everything. But what if you could take all those beloved deli flavors and turn them into a bubbling, hearty casserole that feeds a crowd with minimal effort?
Enter this Classic Reuben Bake—your new go-to for everything from lazy Sunday brunches to potluck dinners or even a weeknight meal when you want something satisfying without the stress. This dish hits all the right notes: it’s warm, cheesy, tangy, and crispy around the edges, thanks to the rye bread base. Best part? It comes together in about 15 minutes of prep and bakes to perfection in just over half an hour.
I actually first made this for a family brunch when I was looking for something different from the usual quiche or breakfast casserole. Let’s just say… it disappeared fast. And every time I bring it to a get-together, I always leave with an empty dish and at least three people asking for the recipe.
If you’re a fan of the deli-style Reuben sandwich, you’re going to fall in love with this baked version. It’s everything you love—just easier to share.
Ingredients You’ll Need
Before we dive into the step-by-step instructions, let’s go over what you’ll need to make this Reuben Bake:
6 slices rye bread, cubed
1 pound sliced corned beef, chopped
1 cup sauerkraut, drained and squeezed dry
2 cups shredded Swiss cheese
½ cup Thousand Island dressing
½ cup mayonnaise
2 large eggs
½ teaspoon caraway seeds (optional, but highly recommended for that classic rye flavor)
Salt and pepper to taste
Chopped parsley for garnish
This recipe is super flexible too. You can sub in pastrami, toast your bread cubes for extra crunch, or even add more sauerkraut if you’re into that briny kick. And if you’re feeding more than six? Just double it in a larger pan or make two batches side-by-side.
STEP 1: Prep the Oven and Dish
Start by preheating your oven to 350°F. Lightly grease a 9×13-inch baking dish with cooking spray or a little butter to prevent sticking.
This is a great time to cube your rye bread into bite-sized pieces. You don’t have to be too precise here—just make sure the pieces are roughly the same size so they bake evenly. If you want a crispier base, you can toast the bread cubes in the oven for about 10 minutes before layering them in the dish.
STEP 2: Layer the Good Stuff
Spread the cubed rye bread evenly across the bottom of your greased baking dish. This acts as the base and gives the casserole that signature Reuben texture.
Next, add your chopped corned beef in an even layer on top of the bread. I like to chop mine fairly small so every bite has a bit of meat. Then, spoon the drained sauerkraut over the corned beef layer. Make sure you’ve squeezed it dry—too much moisture will make the casserole soggy.
Finally, sprinkle on your shredded Swiss cheese. This is where the melty magic happens. You can use pre-shredded or shred it yourself for better melt and flavor.
STEP 3: Whisk Up the Dressing Mixture
In a medium mixing bowl, whisk together:
½ cup Thousand Island dressing
½ cup mayonnaise
2 large eggs
A pinch of salt and pepper
½ tsp caraway seeds if you’re using them
This mixture acts like a binder for the casserole, soaking into the bread and pulling all the layers together while it bakes. The eggs help everything set up nicely, and the combo of dressing and mayo adds that creamy Reuben flavor in every bite.
STEP 4: Pour and Bake
Slowly pour the dressing mixture over your layered ingredients, making sure to cover the surface evenly. Try to distribute it so that it soaks down into the bread and meat.
Pop your casserole into the preheated 350°F oven and bake uncovered for 30 to 35 minutes. You’ll know it’s ready when the top is golden brown, and the center feels set when you gently shake the pan.
Once baked, let it rest for 5-10 minutes before slicing. This helps the layers settle and makes serving easier (and cleaner!).
Classic Reuben Bake Casserole
Now that your kitchen smells amazing and that cheesy, golden Reuben Bake is fresh out of the oven, let’s talk about what makes this recipe really shine—and how you can make it your own. In this part, we’ll continue with helpful ideas for customizing your casserole, how to prep it ahead of time, and some smart tips for getting the most out of every bite.
This dish has become one of my favorite comfort food casseroles because it’s incredibly adaptable. Whether you’re serving picky eaters, feeding a hungry crowd, or just want to stretch what you’ve got in the fridge, this Reuben Bake gives you options without complicating the process.
STEP 5: Let It Rest, Then Garnish
After baking your casserole for 30–35 minutes, let it sit for at least 5–10 minutes before slicing. This resting time allows everything to settle and makes it much easier to cut clean slices. If you dive in too soon, you might end up with a gooey mess (still delicious—but not as pretty).
Right before serving, sprinkle chopped parsley over the top for a fresh, bright finish. It’s a small touch that makes a big visual difference and adds a nice pop of color to all that creamy, cheesy goodness.
Helpful Tips for the Best Reuben Bake
Here are a few tricks I’ve picked up from making this dish on repeat:
1. Toast the Rye Bread for Extra Texture
If you want a crispier texture at the bottom, toss your cubed rye bread in the oven at 350°F for about 8–10 minutes before adding it to the casserole. This helps it hold up better to the dressing mixture and gives you a satisfying bite.
2. Dry Your Sauerkraut Well
Moisture is the enemy of a firm casserole, so make sure to drain and press your sauerkraut thoroughly. I usually press it between layers of paper towel to get as much liquid out as possible.
3. Don’t Skip the Caraway Seeds
They’re technically optional, but if you want that true rye bread flavor, even just a little sprinkle of caraway seeds goes a long way. It ties the whole dish together.
4. Use Freshly Shredded Swiss Cheese
While pre-shredded cheese works, I’ve found that shredding your own Swiss cheese gives a creamier, more even melt. It’s worth the few extra minutes, especially if you’re going for that classic gooey, cheesy top layer.
Tasty Variations You Can Try
One of the reasons this Reuben Bake never gets old is because there are so many ways to switch it up depending on what you have on hand or what you’re craving.
1. Use Pastrami Instead of Corned Beef
If pastrami is more your thing—or it’s what’s in your fridge—it works beautifully here. You’ll get a smokier flavor that pairs just as well with the creamy sauce and cheese.
2. Add Dill Pickles or Pickled Red Onion
Want a little extra tang or crunch? Try layering thinly sliced dill pickles or a few spoonfuls of pickled red onion into the casserole. It adds depth and brightness without overpowering the classic flavors.
3. Make It Spicier
If you’re a heat fan, a few dashes of hot sauce in the dressing mixture or some chopped pickled jalapeños scattered throughout the layers will do the trick.
4. Make Mini Individual Bakes
Instead of one big casserole, you can divide the layers into ramekins or muffin tins for individual Reuben cups. This is a fun option for parties or brunches where guests can grab their own serving.
Make-Ahead and Storage Tips
Another thing I love about this recipe? It’s a total lifesaver for prepping ahead or saving leftovers. Here’s how to do it right:
To Make Ahead:
Assemble the casserole completely, cover with foil, and store in the fridge up to 24 hours before baking.
When ready to bake, remove from the fridge and let it sit at room temp for 15–20 minutes, then bake as directed.
To Store Leftovers:
Store any leftovers in an airtight container in the fridge for up to 4 days.
Reheat individual slices in the microwave or place the whole dish in a 350°F oven for 15–20 minutes to warm through.
To Freeze:
Wrap the fully assembled (but unbaked) casserole tightly with foil and freeze for up to 2 months.
Thaw overnight in the fridge before baking as normal.
FAQ & Final Thoughts
By now, you’ve got all the steps, tips, and variations you need to whip up this cozy, crowd-pleasing Classic Reuben Bake. But before you preheat that oven again, let’s cover a few common questions you might still have.
Whether you’re wondering about substitutions, storage, or how to make it work for your next brunch or potluck, I’ve got you covered. These are the questions I hear most often from readers who’ve made and loved this recipe.
Frequently Asked Questions
1. Can I use a different type of bread?
Absolutely. While rye bread gives that authentic Reuben flavor, you can use sourdough, marble rye, or even a hearty whole wheat bread in a pinch. Just make sure it’s sturdy enough to hold up under the dressing and cheese.
2. Is there a low-carb version of this recipe?
You can try using a low-carb or keto-friendly rye bread alternative, or even skip the bread entirely and layer everything over a cauliflower base. It won’t be quite the same, but it still captures that Reuben flavor.
3. What’s the best way to reheat leftovers?
To maintain the texture, reheat leftovers in the oven at 350°F for about 15–20 minutes, loosely covered with foil. If you’re in a rush, microwave individual servings for 1–2 minutes, though the bread may get softer.
4. Can I make this ahead of time for a party?
Yes, and that’s one of the best things about this recipe. Assemble everything the night before, cover it, and refrigerate. When it’s time to bake, just bring it to room temperature and pop it in the oven. It’s a great low-stress option for entertaining.
5. What can I substitute for Thousand Island dressing?
If you don’t have Thousand Island dressing on hand, you can use Russian dressing or even mix together mayonnaise, ketchup, and a little relish for a quick DIY version. It’s surprisingly close in flavor.
6. Does this freeze well?
Yes! You can freeze the assembled, unbaked casserole for up to 2 months. When you’re ready to serve it, thaw overnight in the fridge and bake as directed. You can also freeze baked leftovers in individual portions for quick lunches later.
7. Can I add other ingredients like veggies or extra cheese?
Definitely. Some sautéed onions, chopped spinach, or even mushrooms can work well here. And if you’re a cheese lover, a bit of mozzarella or sharp cheddar mixed in with the Swiss adds a richer, gooier texture.
Final Thoughts: A Comfort Food Favorite Worth Repeating
This Classic Reuben Bake really checks all the boxes: it’s easy, comforting, packed with flavor, and totally customizable. Whether you’re serving it up on a chilly night or bringing it along to your next brunch, it’s guaranteed to be a hit.
I love how it brings all the nostalgic flavors of a Reuben sandwich into one simple, sharable casserole dish—without the mess or the need for a frying pan. It’s the kind of recipe that works just as well for a casual family dinner as it does for a holiday get-together.
If you give this recipe a try, I’d love to hear how it turned out for you! Did you make any fun swaps or add a personal twist? Drop a comment below and share your version—I always enjoy seeing how others make it their own.
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Indulge in a Classic Reuben Bake
Description
The Classic Reuben Bake takes all the flavors of a traditional deli Reuben sandwich and transforms them into a warm, cheesy casserole that’s both hearty and comforting. Layers of rye bread, savory corned beef, tangy sauerkraut, Swiss cheese, and creamy dressing are baked until bubbly and golden. It’s an easy way to serve a crowd and perfect for brunches, potlucks, or a cozy family dinner.
Ingredients
6 slices rye bread, cubed
1 pound sliced corned beef, chopped
1 cup sauerkraut, drained and squeezed dry
2 cups shredded Swiss cheese
½ cup Thousand Island dressing
½ cup mayonnaise
2 large eggs
½ teaspoon caraway seeds (optional)
Salt and pepper to taste
Chopped parsley for garnish
Instructions
Preheat the oven to 350°F and lightly grease a 9×13 inch baking dish. Spread the cubed rye bread evenly in the bottom of the dish.
Layer the chopped corned beef over the bread, followed by the sauerkraut. Sprinkle the shredded Swiss cheese evenly on top.
In a separate bowl, whisk together the Thousand Island dressing, mayonnaise, eggs, salt, pepper, and caraway seeds if using. Pour the mixture over the layers in the baking dish, ensuring it soaks through the bread and meat.
Bake uncovered for 30 to 35 minutes, or until the top is golden and the casserole is set. Let it rest for a few minutes before slicing. Garnish with chopped parsley and serve warm.
Notes
You can substitute pastrami for corned beef if preferred. For extra crispiness, toast the rye bread cubes before layering. If you like a more tangy flavor, increase the sauerkraut or use a sharper Swiss cheese. This dish reheats well and can be made ahead by assembling it in advance and baking just before serving.
