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