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.