🧄 Classic Reuben Bake with Corned Beef, Sauerkraut & Swiss
📝 Ingredients (Serves 6–8)
For the casserole:
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1 lb corned beef, chopped or shredded
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1 1/2 cups sauerkraut, well drained
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2 cups Swiss cheese, shredded or sliced
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8 slices rye bread, cubed or torn (or use a rye loaf)
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4 tbsp butter, melted
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1/2 cup Russian or Thousand Island dressing (plus more for drizzling)
Optional additions:
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1 tsp caraway seeds (to enhance that rye bread flavor)
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1/2 cup dill pickles, chopped (for a tangy bite)
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2 eggs + 1/2 cup milk (for a custard-style base, optional for extra richness)
👩🍳 Instructions
1. Prep the oven & bread:
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Preheat oven to 350°F (175°C).
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Lightly grease a 9×13-inch baking dish.
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Toss the cubed rye bread with melted butter and caraway seeds (if using).
2. Layer the bake:
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Spread half of the buttered bread into the baking dish.
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Top with all of the chopped corned beef.
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Add an even layer of sauerkraut (make sure it’s well drained and patted dry).
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Drizzle with Russian dressing.
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Add all of the Swiss cheese.
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Finish with the remaining bread cubes on top.
3. (Optional custard step):
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Whisk together 2 eggs and 1/2 cup milk. Pour evenly over the top for a richer, more quiche-like texture (helps hold it all together).
4. Bake:
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Cover loosely with foil and bake for 30 minutes.
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Uncover and bake an additional 10–15 minutes, or until the top is golden brown and the cheese is melted and bubbly.
5. Serve:
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Let cool for 5–10 minutes before slicing.
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Drizzle with a little extra dressing and serve with pickles on the side.
🧀 Serving Suggestions
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Great with a simple green salad or roasted potatoes.
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Pairs well with a cold lager or rye beer.
🔁 Tips & Variations
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Swap in pastrami instead of corned beef for a smoky twist.
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Use marble rye or pumpernickel for deeper flavor.
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Add a thin layer of mashed potatoes underneath for a loaded version.
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Make it a mini bake in a muffin tin for individual portions!
Want a low-carb version or tips for making this ahead for a party?
