When the wind chills your bones, you need a hearty meal. This easy Reuben bake delivers all those classic deli flavors in one dish. It is a warm, golden casserole that feeds a crowd. You will love how simple it is to prepare.
Imagine tender corned beef layered with tangy sauerkraut. Add melted Swiss cheese and crunchy rye bread on top. This recipe is the perfect way to warm up your kitchen. Your family will be asking for seconds before the first plate is empty.
Why This Recipe Is a Winner
You will love how this comes together in just 45 minutes. It is perfect for busy winter nights when time is short. You get all the flavor of a sandwich without the messy assembly. It is a great way to use up leftover corned beef too.
This dish is very budget-friendly and uses simple pantry staples. The combination of creamy dressing and melted cheese is purely satisfying. It is soul-warming comfort food at its very best. Even picky eaters will enjoy the mild, savory flavors here.
Simple Cooking Steps
The process is incredibly simple and beginner-friendly. You just layer your favorite sandwich ingredients in a baking dish. There is no need for fancy kitchen tools or skills. A quick whisk of the sauce is all it takes. Anyone can make this delicious meal tonight.
Ingredients You’ll Need
These ingredients are likely already in your kitchen or easy to find.
- 6 slices rye bread, cubed
- 1 pound cooked corned beef, sliced or chopped
- 1 can (14 ounces) sauerkraut, thoroughly drained and squeezed dry
- 2 cups shredded Swiss cheese
- 1/2 cup Thousand Island or Russian dressing
- 1/4 cup whole milk
- 1/2 teaspoon caraway seeds
Step-by-Step Directions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Place half of the cubed rye bread in an even layer at the bottom.
- Layer the corned beef evenly over the bread cubes.
- Spread the drained sauerkraut over the corned beef layer.
- Evenly distribute the shredded Swiss cheese over the sauerkraut layer.
- In a small bowl, whisk together the dressing and milk until smooth.
- Drizzle the mixture over the cheese.
- Top the casserole with the remaining rye bread cubes and caraway seeds.
- Bake for 30 minutes until cheese is bubbling and bread is golden brown.
- Remove from the oven and let rest for 5 minutes before serving.
Best Ways to Enjoy It
Serve this easy Reuben bake hot right from the oven. Add some crisp dill pickles on the side for extra crunch. A simple green salad balances the rich flavors perfectly. It is a wonderful meal for a cozy night in. Set the table and enjoy a relaxing family dinner.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. Reheat your portion in the oven to keep the bread crunchy. Avoid the microwave if you want to keep that golden toasted texture. This dish also makes a fantastic lunch the next day.
Tips for Best Results
- Squeeze the sauerkraut until it is very dry to avoid sogginess.
- Use thick-cut rye bread for the best toasted texture on top.
- Don’t skip the caraway seeds for that authentic deli flavor.
- Try shredding your own Swiss cheese for a better melt.
- For a crowd, you can easily double the batch in two pans.
- Let the bake rest so the sauce sets properly before slicing.
- Add a dash of hot sauce to the dressing for a kick.
Ways to Switch It Up
- Try it with pastrami for a spicier, smokier flavor.
- Swap Swiss for Provolone if you prefer a milder taste.
- Use pumpernickel bread for a deeper, earthy color and flavor.
- Make a “Rachel” bake by using turkey instead of corned beef.
Common Questions
Can I make this ahead of time?
Yes, you can assemble the layers early in the day. Keep it covered in the fridge until you are ready. Just add the top bread cubes right before baking to keep them crisp.
What if I don’t have leftover corned beef?
You can buy thick-cut corned beef from your local deli counter. Simply ask them to cut it into half-inch slices for you. It works perfectly and saves you time in the kitchen.
Will my kids like the sauerkraut?
Most kids enjoy this because the cheese and dressing mellow the tang. If they are very picky, use a smaller amount of sauerkraut. The melted cheese usually wins everyone over in the end.
I hope this cozy recipe brightens your winter evenings. Give it a try and let every bite warm you up. Happy cooking!
— Lidia
Reuben Bake
Ingredients
- 6 slices rye bread, cubed
- 1 pound cooked corned beef, sliced or chopped
- 1 can (14 ounces) sauerkraut, thoroughly drained and squeezed dry
- 2 cups shredded Swiss cheese
- 1/2 cup Thousand Island or Russian dressing
- 1/4 cup whole milk
- 1/2 teaspoon caraway seeds
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- Place half of the cubed rye bread in an even layer at the bottom of the prepared dish.
- Layer the corned beef evenly over the bread cubes.
- Spread the drained sauerkraut over the corned beef layer.
- Evenly distribute the shredded Swiss cheese over the sauerkraut layer.
- In a small bowl, whisk together the dressing and milk until smooth, then drizzle the mixture over the cheese.
- Top the casserole with the remaining rye bread cubes and sprinkle with caraway seeds.
- Bake for 30 minutes, or until the cheese is bubbling and the bread on top is golden brown and toasted.
- Remove from the oven and let rest for 5 minutes before serving.
