Description
Reuben Bake is a hearty, casserole-style version of the classic deli sandwich layered with corned beef, sauerkraut, Swiss cheese, and rye bread soaked in a creamy Thousand Island dressing custard. It’s the perfect comfort food for gatherings or a satisfying weeknight meal.
Ingredients
- 6 cups rye bread, cubed or sliced
- 4 tbsp butter, melted
- 12 oz corned beef, chopped or sliced
- 1 1/2 cups sauerkraut, drained and patted dry
- 2 cups Swiss cheese, shredded or sliced
- 4 large eggs
- 1 1/2 cups milk or half-and-half
- 1/2 cup Thousand Island or Russian dressing
- Salt and pepper to taste
- Optional: 1 tsp caraway seeds for garnish
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Layer half of the rye bread in the bottom of the dish and drizzle with half the melted butter.
- Evenly layer the corned beef, sauerkraut, and Swiss cheese over the bread.
- Top with the remaining bread and drizzle with the remaining butter.
- In a bowl, whisk together eggs, milk, dressing, salt, and pepper. Pour evenly over the casserole.
- Gently press down to help the bread soak up the liquid. Let sit for 10–15 minutes or refrigerate overnight.
- Bake uncovered for 40–45 minutes, or until golden and set. Let rest a few minutes before serving.
Notes
- Use marble rye or pumpernickel for more flavor.
- Add diced dill pickles or a dash of horseradish for extra zing.
- Top with extra cheese for an ultra-gooey version.
- Drain sauerkraut thoroughly to avoid sogginess.
- Great for make-ahead meals and reheats well.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 410
- Sugar: 4g
- Sodium: 880mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 120mg
