A warm, cheesy, and savory casserole twist on the iconic Reuben sandwich, the Classic Reuben Bake with Corned Beef brings all the flavors of deli-style comfort food into one hearty dish. This recipe combines layers of corned beef, tangy sauerkraut, Swiss cheese, Thousand Island dressing, and rye bread cubes baked into a golden, bubbly perfection. Ideal for family dinners, potlucks, or gatherings, it delivers the signature taste of a Reuben with much less fuss than making individual sandwiches.
Ingredients
- 8 slices rye bread, cubed
- 1 pound thinly sliced corned beef, chopped
- 1 can (14 ounces) sauerkraut, rinsed and drained
- 2 cups shredded Swiss cheese
- 1 ½ cups shredded mozzarella cheese
- 1 cup Thousand Island dressing
- ½ cup mayonnaise
- 2 large eggs, lightly beaten
- 1 cup milk
- 1 teaspoon caraway seeds (optional)
- Salt and black pepper to taste
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish. Layer half of the cubed rye bread at the bottom of the dish.
- Spread the chopped corned beef evenly over the bread, followed by an even layer of sauerkraut. Sprinkle with half of the Swiss and mozzarella cheese. Drizzle half of the Thousand Island dressing on top.
- Add the remaining bread cubes, then top with the rest of the corned beef, cheese, and dressing. In a separate bowl, whisk together eggs, milk, and mayonnaise. Pour this mixture evenly over the casserole. Sprinkle caraway seeds if using. Bake uncovered for 40–45 minutes, until golden and bubbly. Let cool slightly before serving.
Servings
This recipe makes about 8 servings.
Nutritional Info (per serving, approx.)
Calories: 420
Protein: 23g
Carbohydrates: 28g
Fat: 23g
Fiber: 4g
Sodium: 980mg
Sugar: 6g
Notes
This bake can be prepared ahead of time by assembling the layers and refrigerating overnight. Bake just before serving. For a lighter version, use low-fat cheese and dressing.
Tips
- Toast the rye bread cubes slightly before layering to maintain a firmer texture.
- If you prefer a sharper flavor, use extra Swiss cheese or even add a bit of provolone.
- Rinse sauerkraut well to reduce excess saltiness while still keeping its tang.
- Allow the casserole to rest for 10 minutes after baking to make slicing easier.
Health Benefits
Corned beef provides a solid dose of protein and iron, essential for muscle growth and oxygen transport in the body. Sauerkraut is a fermented food that supports gut health and digestion with probiotics. Swiss cheese is rich in calcium, which supports strong bones and teeth. Rye bread offers more fiber than traditional white bread, aiding in digestion and satiety. Eggs and milk contribute additional protein, vitamins, and minerals. Although rich and indulgent, this dish can be enjoyed in moderation as part of a balanced diet.
Q & A
Q: Can I substitute the corned beef with another meat?
A: Yes, pastrami or roast beef can be used, though corned beef provides the most authentic Reuben flavor.
Q: Can this recipe be made vegetarian?
A: Absolutely. Replace corned beef with sautéed mushrooms or a plant-based meat alternative for a vegetarian option.
Q: How do I store leftovers?
A: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in the oven for best texture.
Q: Can I freeze the Reuben bake?
A: Yes, it freezes well for up to 2 months. Thaw in the refrigerator overnight and reheat thoroughly before serving.
Q: Is it possible to make this dish gluten-free?
A: Yes, simply substitute gluten-free bread for rye bread and check labels on dressings and sauerkraut for gluten-free certification.