This Homemade Reuben Bake turns all the flavors of a classic deli Reuben sandwich into an easy, cozy casserole. With layers of tangy sauerkraut, savory corned beef, nutty Swiss, and hearty rye bread soaked in a creamy Thousand Island custard, it bakes up golden, toasty, and irresistibly cheesy perfect for brunch, game day, or a comforting weeknight dinner.
Ingredients
- Cubes from 1 loaf of rye bread
- 1 pound sliced corned beef, roughly chopped
- 1 cup drained sauerkraut
- 1 cup shredded Swiss cheese
- 1 cup Thousand Island dressing
- 4 large eggs
- 1 cup milk (whole or 2%)
- 1 teaspoon caraway seeds
- Salt, to taste
- Freshly ground black pepper, to taste
- Cooking spray or butter, for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter and set aside.
- In a large mixing bowl, combine the rye bread cubes, chopped corned beef, drained sauerkraut, and shredded Swiss cheese. Toss gently to distribute everything evenly.
- In a separate bowl, whisk together the Thousand Island dressing, eggs, milk, caraway seeds, salt, and pepper until the mixture is smooth and well combined.
- Pour the egg mixture over the bread mixture, stirring and folding gently so all the bread is evenly coated. Let the mixture sit for about 10 minutes to allow the bread to soak up some of the liquid.
- Transfer the soaked mixture to the prepared 9×13-inch baking dish, spreading it into an even layer and gently pressing down so it’s evenly compact.
- Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown, the cheese is melted, and the center is set (a knife inserted in the center should come out mostly clean).
- Remove from the oven and let the Reuben bake cool for about 5 to 10 minutes before cutting into squares and serving warm.
Variation
- Add extra cheese: Layer in 1/2 to 1 cup more Swiss or a blend of Swiss and Gruyère for an ultra-cheesy Reuben bake.
- Turkey Reuben (Rachel) Bake: Swap the corned beef for sliced turkey and use coleslaw mix in place of sauerkraut for a Rachel-style twist.
- Mini Reuben Muffin Bakes: Spoon the mixture into a greased muffin tin and bake 20–25 minutes for individual Reuben cups great for parties and brunch buffets.
Cooking Notes
- Letting the mixture rest before baking gives the rye time to soak up the custard, helping the casserole hold together when sliced.
- Using fully drained sauerkraut prevents excess liquid from making the bake soggy; squeeze gently in a paper towel if very wet.
- Oven temperatures can vary, so begin checking doneness at about 40 minutes; the center should be set but still slightly soft, not liquid.
Serving Suggestions
- Serve warm squares with extra Thousand Island or Russian dressing on the side for drizzling or dipping.
- Pair with a crisp green salad or simple cucumber-dill salad to balance the richness of the casserole.
- Round out the meal with oven-roasted potatoes or a light soup, like tomato or vegetable, for a deli-inspired dinner spread.
Tips
- Cut the bread into evenly sized cubes so they absorb the custard uniformly and bake at the same rate.
- Prep the casserole the night before, cover, and refrigerate; bring to room temperature for 20–30 minutes, then bake as directed (add a few minutes if needed).
- Use good-quality deli corned beef and real Swiss cheese for the best Reuben flavor thinly sliced meat works best when roughly chopped.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 18 g
- Sodium: 1050 mg
Frequently Asked Questions
- Can I make this Reuben bake ahead of time?
Yes. Assemble the casserole, cover tightly, and refrigerate for up to 12 hours. Let it sit at room temperature for 20–30 minutes, then bake as directed, adding a few extra minutes if needed. - Can I freeze leftovers?
Yes. Cool completely, cut into portions, wrap well, and freeze for up to 2 months. Reheat from thawed in a 325°F (165°C) oven until warmed through. - What can I use instead of Thousand Island dressing?
Russian dressing or a mix of mayonnaise, ketchup, a little relish, and a splash of vinegar makes a quick substitute. - How will I know when the center is set?
The top will be golden, the sides bubbling slightly, and a knife or toothpick inserted in the center should come out mostly clean with no wet egg mixture.
Conclusion
This Homemade Reuben Bake captures everything you love about a deli Reuben in one easy, comforting casserole. With hearty rye, savory corned beef, tangy sauerkraut, and melty Swiss in every bite, it’s a crowd-pleasing dish that works for brunch, potlucks, or weeknight dinners. Prep is simple, baking is hands-off, and the results are always deeply satisfying.
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Homemade Reuben Bake
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Homemade Reuben Bake turns all the flavors of a classic deli Reuben sandwich into an easy, cozy casserole. With layers of tangy sauerkraut, savory corned beef, nutty Swiss, and hearty rye bread soaked in a creamy Thousand Island custard, it bakes up golden, toasty, and irresistibly cheesy perfect for brunch, game day, or a comforting weeknight dinner.
Ingredients
Scale
- Cubes from 1 loaf of rye bread
- 1 pound sliced corned beef, roughly chopped
- 1 cup drained sauerkraut
- 1 cup shredded Swiss cheese
- 1 cup Thousand Island dressing
- 4 large eggs
- 1 cup milk (whole or 2%)
- 1 teaspoon caraway seeds
- Salt, to taste
- Freshly ground black pepper, to taste
- Cooking spray or butter, for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter and set aside.
- In a large mixing bowl, combine the rye bread cubes, chopped corned beef, drained sauerkraut, and shredded Swiss cheese. Toss gently to distribute everything evenly.
- In a separate bowl, whisk together the Thousand Island dressing, eggs, milk, caraway seeds, salt, and pepper until the mixture is smooth and well combined.
- Pour the egg mixture over the bread mixture, stirring and folding gently so all the bread is evenly coated. Let the mixture sit for about 10 minutes to allow the bread to soak up some of the liquid.
- Transfer the soaked mixture to the prepared 9×13-inch baking dish, spreading it into an even layer and gently pressing down so it’s evenly compact.
- Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown, the cheese is melted, and the center is set (a knife inserted in the center should come out mostly clean).
- Remove from the oven and let the Reuben bake cool for about 5 to 10 minutes before cutting into squares and serving warm.
Notes
- For best texture, use day-old or slightly dried rye bread so it can soak up the custard without becoming mushy.
- Adjust the sauerkraut to taste use more for extra tang or rinse it lightly if you prefer a milder flavor.
- If the top is browning too quickly before the center is set, loosely tent the dish with foil during the last 10–15 minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course, Casserole
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350 kcal
- Sugar: 6 g (approx.)
- Sodium: 1050 mg (approx.)
- Fat: 20 g (approx.)
- Saturated Fat: 9 g (approx.)
- Unsaturated Fat: 10 g (approx.)
- Trans Fat: 0 g (approx.)
- Carbohydrates: 24 g (approx.)
- Fiber: 3 g (approx.)
- Protein: 18 g (approx.)
- Cholesterol: 175 mg (approx.)
Keywords: Reuben casserole, Reuben bake, corned beef bake, rye bread casserole, sauerkraut and Swiss, deli-style casserole, brunch bake