Reuben Bake with Layers of Corned Beef, Sauerkraut, and Swiss Cheese

Reuben Bake is a warm, savory twist on the classic Reuben sandwich—layered with corned beef, tangy sauerkraut, melted Swiss cheese, and a creamy Thousand Island-style dressing, all baked into a hearty, satisfying casserole. It’s rich, flavorful, and perfect for feeding a crowd or enjoying as a comforting weeknight dinner.

Why You’ll Love This Recipe

I love this Reuben Bake because it delivers all the bold, tangy, cheesy flavors of a Reuben sandwich in an easy-to-make, family-style dish. No griddling or flipping required—just layer, bake, and enjoy. It’s incredibly satisfying, especially on chilly days, and the flavors only get better as it rests. Whether I’m serving it for game day, St. Patrick’s Day, or just because I’m craving something hearty, it always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

rye bread (cubed or sliced)
butter (melted)
corned beef (thinly sliced or chopped)
sauerkraut (drained and patted dry)
Swiss cheese (sliced or shredded)
eggs
milk or half-and-half
Thousand Island or Russian dressing
salt and pepper
optional: caraway seeds for garnish

Directions

1. I preheat the oven to 350°F and grease a 9×13-inch baking dish.

2. I layer half of the rye bread in the bottom of the dish and drizzle it with some of the melted butter.

3. I layer the corned beef evenly over the bread, followed by the sauerkraut and Swiss cheese.

4. I top with the remaining bread cubes and drizzle with the rest of the butter.

5. In a separate bowl, I whisk together the eggs, milk, and dressing until smooth, then season with salt and pepper.

6. I pour the egg mixture evenly over the casserole, pressing the bread down gently to help it soak.

7. I let it sit for 10–15 minutes to absorb, or refrigerate it overnight if I’m prepping ahead.

8. I bake uncovered for 40–45 minutes, or until golden brown and set in the center.

9. I let it rest for a few minutes before slicing and serving.

Servings and timing

This recipe serves about 6 to 8 people and takes around 15 minutes to prepare, plus 40–45 minutes to bake. If I refrigerate it ahead, I let it sit at room temperature while the oven preheats.

Variations

Sometimes I use marble rye or pumpernickel for more depth of flavor. I’ve also mixed in diced dill pickles for a little crunch or added an extra layer of cheese on top for even more gooeyness. For a spicier version, I stir in a dash of horseradish or hot sauce to the egg mixture.

storage/reheating

I store leftovers tightly covered in the refrigerator for up to 3 days. To reheat, I use the oven or microwave until warmed through. It reheats really well and makes a great next-day lunch or quick dinner.

FAQs

Can I make this casserole ahead of time?

Yes, I often assemble it the night before and refrigerate. I just bake it fresh the next day, adding a few extra minutes if it’s cold from the fridge.

Do I need to toast the bread first?

No, I don’t toast it unless it’s very soft. The egg mixture firms everything up during baking.

Can I use deli corned beef?

Absolutely. I get it sliced thick and chop it up for even layers and easier serving.

What’s the best way to keep the casserole from being soggy?

I make sure to drain the sauerkraut well and pat it dry with paper towels before layering. That keeps the texture just right.

Can I freeze this?

Yes, I freeze individual portions wrapped tightly, then reheat them in the oven or microwave. It’s a great option for meal prep.

Conclusion

Reuben Bake with Layers of Corned Beef, Sauerkraut, and Swiss Cheese is a deliciously easy, casserole-style version of the classic deli sandwich. I love how it brings together all those bold, tangy, cheesy flavors in a format that’s perfect for sharing—or enjoying as leftovers. It’s warm, comforting, and guaranteed to satisfy any Reuben lover.