Description
This Reuben Bake is a delicious twist on the classic Reuben sandwich, turned into a warm and cheesy casserole. The layers of hearty rye bread, tender corned beef, tangy sauerkraut, and gooey Swiss cheese, all drizzled with Thousand Island dressing, create a comforting and satisfying meal. It’s perfect for a family dinner, potlucks, or whenever you’re craving the bold flavors of a Reuben in a more casual, easy-to-serve form. The layers meld together perfectly, making each bite a rich, flavorful experience.
Ingredients
8 slices rye bread, cubed
1 pound corned beef, thinly sliced or shredded
1 can (14 ounces) sauerkraut, drained and rinsed
2 cups grated Swiss cheese
1 cup Thousand Island dressing
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a baking dish to prevent sticking.
Cube the rye bread into bite-sized pieces.
Shred or thinly slice the corned beef.
Drain and rinse the sauerkraut thoroughly.
Begin by spreading half of the cubed rye bread evenly in the bottom of the greased baking dish.
Layer half of the corned beef over the bread, followed by half of the sauerkraut.
Sprinkle half of the grated Swiss cheese over the sauerkraut.
Drizzle half of the Thousand Island dressing evenly over the cheese layer.
Repeat the layering process with the remaining ingredients in the same order: rye bread, corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing.
Cover the dish with aluminum foil and place it in the preheated oven. Bake for 25-30 minutes, or until the cheese is melted, bubbly, and golden.
Remove the dish from the oven and let it cool slightly before serving. Cut into squares and serve hot.
Notes
For an extra crispy top, remove the foil during the last 5-10 minutes of baking to allow the cheese to brown and become slightly crunchy. If you prefer a little more tang, you can use a bit more sauerkraut or even add some pickle slices for an additional burst of flavor. This dish is a great way to use up leftover corned beef, especially after St. Patrick’s Day! Leftovers can be stored in the refrigerator and reheated for a quick meal.