Reuben Bake: A Cheesy, Savory Twist on the Classic Sandwich
A warm, cheesy Reuben Bake that layers corned beef, sauerkraut, rye bread, and Swiss cheese with creamy dressing—baked into a comforting casserole perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 6–8 1x
Ingredients
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6–8 slices rye bread, cubed
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2 cups cooked corned beef, chopped
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1½ cups sauerkraut, drained and patted dry
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2 cups Swiss cheese, shredded
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¾ cup Thousand Island or Russian dressing
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4 large eggs
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1 cup milk
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1 tsp caraway seeds (optional)
Instructions
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Preheat oven to 350°F. Grease a 9×13″ baking dish.
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Layer half the bread in the dish. Add half the corned beef, sauerkraut, cheese, and dressing. Repeat layers.
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In a bowl, whisk together eggs and milk. Pour over the casserole. Let sit 10–15 minutes.
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Cover with foil and bake 30 minutes. Uncover and bake 15–20 more minutes, until golden and set.
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Let rest 10 minutes before slicing. Garnish with parsley or caraway seeds if desired.
Notes
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Assemble ahead and refrigerate overnight for an easy bake-and-serve option.
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Swap Swiss for Gruyère or provolone.
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Use deli corned beef or leftovers.