Reuben Bake

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Delicious Reuben Bake dish with layers of corned beef and cheese
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Reuben Bake is a delicious, hearty dish that takes the classic flavors of a Reuben sandwich and turns them into a warm and comforting casserole. It’s perfect for a family dinner or a gathering with friends. This easy recipe combines the rich taste of corned beef, tangy sauerkraut, and creamy Swiss cheese, all baked together with crispy rye bread on top.

Why Make This Recipe

Making Reuben Bake is a fantastic way to enjoy the beloved Reuben sandwich in a new form. It’s simple to prepare, making it a great choice for busy weeknights or special occasions. The layers of flavor come together beautifully, creating a dish that everyone will love. Plus, it’s a great way to use leftover corned beef if you have some after a holiday meal.

How to Make Reuben Bake

Ingredients

  • 1 pound corned beef, chopped
  • 1 can (14 oz) sauerkraut, drained
  • 1 cup Swiss cheese, shredded
  • 1 cup Russian or Thousand Island dressing
  • 1 loaf rye bread, cubed
  • 1/2 cup butter, melted
  • 1 teaspoon caraway seeds (optional)
  • Salt and pepper to taste

Directions

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the chopped corned beef, drained sauerkraut, shredded Swiss cheese, and dressing. Mix well until combined.
  3. In a separate bowl, toss the cubed rye bread with melted butter, caraway seeds (if using), salt, and pepper until the bread is evenly coated.
  4. In a greased 9×13 inch baking dish, layer half of the buttered rye bread cubes on the bottom.
  5. Spread the corned beef mixture evenly over the bread layer.
  6. Top with the remaining buttered rye bread cubes.
  7. Cover the dish with aluminum foil and bake for 30 minutes.
  8. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.

How to Serve Reuben Bake

Reuben Bake is best served hot from the oven. You can garnish it with some fresh parsley or enjoy it on its own. Pair it with a side salad or some potato chips for a complete meal.

How to Store Reuben Bake

If you have leftovers, let the Reuben Bake cool completely. Then, cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator. It will keep for about 3 to 4 days. You can also freeze it for up to 3 months. Just make sure to thaw it in the fridge before reheating.

Tips to Make Reuben Bake

  • Use fresh ingredients for the best flavor, especially the sauerkraut and corned beef.
  • If you like more crunch, you can add some crushed potato chips on top before baking.
  • Feel free to adjust the amount of dressing based on your taste preferences.

Variation

You can switch up the cheeses if you prefer. Gouda or cheddar can also work well in this dish. Additionally, for a vegetarian option, use a meat substitute or extra veggies instead of corned beef.

FAQs

1. Can I use leftover corned beef for this recipe?

Yes! This recipe is great for using up leftover corned beef from holiday meals.

2. Can I prepare Reuben Bake in advance?

Absolutely! You can prepare it a day ahead and store it in the fridge. Just bake it before serving.

3. What can I serve with Reuben Bake?

It pairs well with a simple side salad, coleslaw, or even potato chips for some added crunch.

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Reuben Bake

  • Author: evelyn
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: None
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Description

A hearty casserole combining the classic flavors of a Reuben sandwich with corned beef, sauerkraut, and Swiss cheese, topped with crispy rye bread.

Ingredients

Scale
  • 1 pound corned beef, chopped
  • 1 can (14 oz) sauerkraut, drained
  • 1 cup Swiss cheese, shredded
  • 1 cup Russian or Thousand Island dressing
  • 1 loaf rye bread, cubed
  • 1/2 cup butter, melted
  • 1 teaspoon caraway seeds (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the chopped corned beef, drained sauerkraut, shredded Swiss cheese, and dressing. Mix well until combined.
  3. In a separate bowl, toss the cubed rye bread with melted butter, caraway seeds (if using), salt, and pepper until evenly coated.
  4. In a greased 9×13 inch baking dish, layer half of the buttered rye bread cubes on the bottom.
  5. Spread the corned beef mixture evenly over the bread layer.
  6. Top with the remaining buttered rye bread cubes.
  7. Cover the dish with aluminum foil and bake for 30 minutes.
  8. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.

Notes

This dish is perfect for busy weeknights and a great way to use leftover corned beef.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 3g
  • Sodium: 800mg
  • Fat: 25g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 20g
  • Cholesterol: 50mg

Keywords: Reuben Bake, casserole, comfort food, corned beef, sauerkraut

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