Reuben Bake

Why You’ll Love Reuben Bake Recipe

If you’re a fan of Reuben sandwiches, you’ll adore this easy, oven-baked version. It brings together all the classic flavors—corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing—in a crowd-pleasing casserole format. This dish is simple to prepare, customizable, and delivers rich, tangy, and cheesy bites in every forkful.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 lb deli-sliced corned beef, chopped

• 1 lb sauerkraut, drained and squeezed dry

• 1 cup shredded Swiss cheese

• 1 cup shredded mozzarella cheese

• 1/2 cup Thousand Island dressing

• 1/2 cup mayonnaise

• 1/4 cup chopped dill pickles

• 8 slices rye bread, cubed

• 1/4 cup unsalted butter, melted

• 1/2 tsp garlic powder

• Salt and pepper to taste

• Chopped fresh parsley for garnish (optional)

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. In a large bowl, combine the chopped corned beef, drained sauerkraut, Swiss cheese, mozzarella cheese, Thousand Island dressing, mayonnaise, and chopped dill pickles. Mix until well blended. Season with salt and pepper to taste.

3. Spread the mixture evenly into the prepared baking dish.

4. In another bowl, toss the cubed rye bread with melted butter and garlic powder until the bread is fully coated.

5. Distribute the buttered rye bread cubes evenly over the top of the corned beef mixture.

6. Cover the baking dish with aluminum foil and bake for 25 minutes.

7. Remove the foil and bake for an additional 10–15 minutes, until the top is golden and bubbly.

8. Let it cool slightly before serving. Garnish with chopped parsley if desired.

Servings and timing

This Reuben Bake serves approximately 6 to 8 people.
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes

Variations

• Low-Carb Option: Omit the bread topping or replace it with a low-carb bread alternative.

• Spicy Twist: Add a few dashes of hot sauce or a pinch of red pepper flakes to the filling.

• Extra Cheesy: Use more mozzarella or add sharp cheddar for a bolder flavor.

• Pastrami Swap: Substitute pastrami for corned beef for a slightly different flavor.

• Bread Variation: Use pumpernickel or marbled rye for a unique twist.

Storage/Reheating

To store leftovers, let the casserole cool completely. Transfer to an airtight container and refrigerate for up to 3 days.
For longer storage, freeze individual portions in freezer-safe containers for up to 2 months.
To reheat, microwave individual portions or bake in a 350°F oven until warmed through.

FAQs

What can I use instead of rye bread?

You can substitute pumpernickel, sourdough, or any hearty bread that holds up well to baking.

Can I make this ahead of time?

Yes, you can assemble the dish ahead and refrigerate it for up to 24 hours before baking. Add the bread topping just before baking for best texture.

Is it necessary to drain the sauerkraut?

Yes, draining and squeezing out excess moisture from the sauerkraut prevents the casserole from becoming soggy.

Can I use homemade Thousand Island dressing?

Absolutely. Homemade dressing works great and can be adjusted to your taste preferences.

What’s the best way to freeze this casserole?

Cool completely, then portion and store in airtight freezer containers. Label and date for easy tracking.

Can I use a different type of cheese?

Yes, try using provolone, cheddar, or a cheese blend to mix things up.

Is this dish gluten-free?

Not as written, but you can make it gluten-free by using gluten-free bread and checking labels on all other ingredients.

How do I prevent the bread from becoming too soggy?

Make sure the rye bread is well toasted or use day-old bread. Adding the bread topping just before baking also helps.

Can I make this in a smaller dish?

Yes, halve the recipe and use an 8×8-inch dish for a smaller batch.

Can I serve this with a side?

It pairs well with a simple green salad, roasted vegetables, or a light soup.

Conclusion

Reuben Bake is a comforting, cheesy, and flavor-packed casserole that transforms a beloved sandwich into a satisfying meal. Whether you’re hosting a casual gathering or need a quick dinner idea, this dish offers nostalgic flavor with minimal effort. It’s a must-try for Reuben lovers and casserole fans alike.

Reuben Bake

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This Reuben Bake is a hearty and cheesy casserole twist on the classic Reuben sandwich, loaded with corned beef, sauerkraut, Swiss and mozzarella cheeses, and topped with buttery rye bread cubes.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6-8 servings
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Kosher

Ingredients

• 1 lb deli-sliced corned beef, chopped
• 1 lb sauerkraut, drained and squeezed dry
• 1 cup shredded Swiss cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup Thousand Island dressing
• 1/2 cup mayonnaise
• 1/4 cup chopped dill pickles
• 8 slices rye bread, cubed
• 1/4 cup unsalted butter, melted
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Chopped fresh parsley for garnish (optional)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, combine the chopped corned beef, drained sauerkraut, shredded Swiss cheese, shredded mozzarella cheese, Thousand Island dressing, mayonnaise, and chopped dill pickles. Mix well until evenly combined. Season with salt and pepper to taste.
3. Spread the mixture evenly into the prepared baking dish.
4. In another bowl, toss together the cubed rye bread, melted butter, and garlic powder until the bread is coated.
5. Sprinkle the buttered rye bread cubes evenly over the corned beef mixture in the baking dish.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
7. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly.
8. Remove from the oven and let it cool slightly before serving.
9. Garnish with chopped fresh parsley, if desired, and serve warm.

Notes

• Be sure to thoroughly drain and squeeze the sauerkraut to prevent a soggy bake.
• Use freshly shredded cheese for best melting quality.
• Leftovers can be stored in the fridge for up to 3 days and reheated in the oven.
• Rye bread cubes add a classic Reuben flavor and a satisfying crunch.

Nutrition

• Serving Size: 1 serving
• Calories: 520
• Sugar: 4g
• Sodium: 1300mg
• Fat: 38g
• Saturated Fat: 16g
• Unsaturated Fat: 18g
• Trans Fat: 1g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 24g
• Cholesterol: 90mg