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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.

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)

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

Find it online: https://yumfamilyrecipes.com/reuben-bake/