Cheesy Savory Reuben Bake
Description
This Cheesy Savory Reuben Bake is a comforting casserole twist on the classic Reuben sandwich. Layers of rye bread, corned beef, sauerkraut, Swiss cheese, and creamy Thousand Island dressing come together in a bubbly, golden bake that’s perfect for potlucks, family dinners, or game-day spreads. It has all the tangy, cheesy, and savory goodness of a deli Reuben—without the fuss of making individual sandwiches.
Introduction
The Reuben sandwich is a timeless deli favorite, known for its irresistible combination of salty corned beef, tangy sauerkraut, nutty Swiss cheese, and zesty dressing—all grilled to melty perfection on rye bread. This casserole-style version takes those same classic flavors and bakes them into a hearty, shareable dish. It’s easy to make, easy to serve, and even easier to love.
Whether you’re looking for a creative way to use up leftover corned beef or just craving something cozy and satisfying, this Cheesy Savory Reuben Bake is sure to hit the spot.
Ingredients
Serves: 6–8
Prep Time: 15 minutes
Cook Time: 35 minutes
🧄 Main Ingredients:
6 slices rye bread (light or dark), cubed
1 lb (450 g) corned beef, chopped or shredded
1 ½ cups sauerkraut, well-drained
2 cups shredded Swiss cheese (about 8 oz)
1 cup shredded mozzarella cheese (optional, for extra cheesiness)
¾ cup Thousand Island dressing (or Russian dressing)
½ cup milk
3 large eggs
1 tsp caraway seeds (optional, for classic rye flavor)
¼ tsp black pepper
1 tbsp butter, melted
Instructions
Preheat the oven:
Set oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Prepare the bread layer:
Spread the cubed rye bread evenly in the baking dish. Drizzle with melted butter for extra flavor.
Add toppings:
Layer chopped corned beef evenly over the bread. Top with sauerkraut, then sprinkle with Swiss (and mozzarella if using) cheese.
Make the custard mixture:
In a medium bowl, whisk together eggs, milk, dressing, caraway seeds, and black pepper until smooth.
Assemble and soak:
Pour the egg mixture evenly over the layered ingredients, pressing lightly with a spatula to help the bread absorb the liquid.
Bake:
Cover loosely with foil and bake for 25 minutes. Remove foil and bake for an additional 10–15 minutes, until cheese is bubbly and golden brown.
Serve:
Let rest for 5 minutes before slicing. Garnish with chopped parsley or extra drizzle of Thousand Island dressing, if desired.
Tips for Success
Drain the sauerkraut well — excess liquid can make the casserole soggy.
Let it rest before serving — this allows the layers to set and makes slicing easier.
Add a crispy topping — sprinkle with a handful of rye breadcrumbs or crushed rye chips before baking for extra texture.
Customize the cheese — Swiss is traditional, but provolone, Gruyère, or even a sharp white cheddar work beautifully.
Make-ahead option: Assemble the casserole up to 24 hours ahead, cover, and refrigerate. Bake an extra 10 minutes if baking straight from the fridge.
