Ever get a huge craving for a Reuben sandwich? That perfect mix of salty corned beef, tangy sauerkraut, and melty Swiss cheese is just so good. But let’s be honest, they can be a messy handful to eat.
What if you could get all that flavor packed into an easy-to-serve dish?
This Reuben bake is your answer. It’s a simple casserole that delivers everything you love about the classic sandwich without the mess. It’s perfect for a weeknight dinner or feeding a hungry group.
The Ultimate Homemade Reuben Bake
This recipe turns your favorite sandwich into a warm, cheesy casserole. It’s comfort food at its best, and it’s surprisingly simple to put together.
What You’ll Need
Here are the basic things you need to grab from the store. It’s a short list, and you might already have some of this stuff at home.
- Cubed rye bread
- Butter, melted
- Corned beef, cooked and chopped
- Sauerkraut, drained well
- Swiss cheese, shredded
- Thousand Island dressing
- Caraway seeds (optional)
| Ingredient | Amount | Notes |
|---|---|---|
| Rye Bread | 8 cups | Cubed |
| Butter | 1/2 cup | Melted |
| Corned Beef | 1 pound | Cooked, chopped |
| Sauerkraut | 2 cups | Drained well |
| Swiss Cheese | 3 cups | Shredded |
| Dressing | 1 cup | Thousand Island |
Tools You’ll Use
You don’t need any fancy kitchen gadgets for this one. Just the basics will do the job perfectly.
- A 9×13 inch baking dish
- Large mixing bowl
- Spatula or large spoon
- Measuring cups and spoons
How to Make Reuben Bake: Step-By-Step
Follow these simple steps. Don’t rush, and you’ll have a perfect bake every time.
Step 1: Get your oven ready. Preheat it to 375°F (190°C). Lightly grease your 9×13 inch baking dish.
Step 2: Place the cubed rye bread in your large mixing bowl. Pour the melted butter over the bread and toss gently to coat all the pieces.
Step 3: Spread half of the buttered bread cubes evenly in the bottom of your prepared baking dish.
Step 4: In the same bowl (no need to wash it), mix the chopped corned beef, the well-drained sauerkraut, and the Thousand Island dressing.
Step 5: Spoon this mixture evenly over the layer of bread cubes in the dish.
Step 6: Sprinkle about half of the shredded Swiss cheese over the corned beef layer.
Step 7: Top everything with the remaining bread cubes. Then, sprinkle the rest of the Swiss cheese over the top.
Step 8: If you’re using them, sprinkle the caraway seeds over the cheese.
Step 9: Bake for 25 to 30 minutes. You’re looking for the cheese to be melted and bubbly, and the top to be a nice golden brown.
Step 10: Let it cool for about 10 minutes before you cut into it. This helps it set up so it doesn’t fall apart when you serve it.
Pro Tips from My Kitchen
I’ve made this dish a lot. Here are a few little tricks I’ve picked up that make a big difference.
- Squeeze That Sauerkraut! I can’t say this enough. Use your hands, a cheesecloth, or a potato ricer to squeeze out as much liquid as you can. A watery bake is a sad bake.
- Toast the Bread First. For extra crunch and to prevent a soggy bottom, spread the buttered bread cubes on a baking sheet. Toast them at 375°F for about 5-7 minutes before layering.
- Shred Your Own Cheese. Pre-shredded cheese has anti-caking stuff on it that stops it from melting smoothly. Grating a block of Swiss cheese yourself will give you a much better, gooier melt.
Substitutions and Variations
Don’t have something on hand? Or just want to try something new? This recipe is easy to change up.
- Meat Swap: Use pastrami or even leftover turkey for a different flavor. A turkey version is often called a “Rachel.”
- Cheese Please: Not a Swiss fan? Gruyère, provolone, or even a sharp white cheddar would work great.
- Dressing Change: Russian dressing is the traditional choice for a Reuben. Feel free to use that instead of Thousand Island.
- Bread Options: Pumpernickel bread or a mix of rye and pumpernickel adds a deeper flavor.
Make-Ahead Tips
This is a great dish to prep ahead of time, which is perfect for busy days.
You can assemble the entire casserole without baking it. Just cover it tightly with foil and keep it in the fridge for up to 24 hours.
When you’re ready to eat, you may need to add 10-15 minutes to the baking time since it’s starting from cold.
Nutrition and Pairings
Let’s talk about what you’re eating and what to serve with it.
| Nutrition (Approx. per serving) | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 25 g |
| Carbs | 30 g |
| Fat | 25 g |
- Diet Swaps: To lower the carbs, you could try a low-carb bread. There are also lower-fat versions of Swiss cheese and dressing available.
- What to Serve With It: This is a rich dish, so keep the sides simple. A crisp green salad with a light vinaigrette or a side of dill pickles is all you need.
- Time Savers: Use deli-sliced corned beef and ask them to slice it thick, then you just have to chop it at home. Prep all your ingredients before you start assembling.
Leftovers and Storage
If you’re lucky enough to have leftovers, they are just as good the next day.
Store any remaining casserole in an airtight container in the refrigerator for up to 3 days.
To reheat, you can use the microwave for a quick warm-up. For a crispier top, pop it back in the oven at 350°F until it’s heated through.
FAQs
Here are some common questions I get about this recipe.
Q1. Can I freeze this Reuben bake?
Ans: Yes, you can. You can freeze it baked or unbaked. Wrap it very well in plastic wrap and then foil. It will last for up to 3 months. Thaw it in the fridge overnight before baking or reheating.
Q2. My casserole came out a bit soggy. What did I do wrong?
Ans: This almost always comes back to the sauerkraut. You have to get it really, really dry. Squeeze out every last drop of liquid before you mix it with the other ingredients.
Q3. Can I use something other than rye bread?
Ans: Absolutely. While rye gives it that classic Reuben taste, a sturdy sourdough or pumpernickel bread works well too. You want a bread that can hold up to the filling.
Wrapping Up
This Reuben bake is one of my go-to recipes when I want something super satisfying without a lot of fuss. It’s cheesy, savory, and brings all the best parts of a deli classic to your dinner table.
Give it a try this week. I’d love to hear how it turns out for you. Let me know in the comments if you made any changes or have any questions
