Reuben Bake with Layers of Corned Beef, Sauerkraut, and Swiss Cheese
A hearty casserole that combines all the flavors of a classic Reuben sandwich, featuring layers of corned beef, tangy sauerkraut, and gooey Swiss cheese, topped with crispy rye bread. Perfect for family dinners or gatherings.
Ingredients
- 1 lb corned beef thinly sliced, pre-cooked from the deli or homemade
- 2 cups sauerkraut well-drained
- 2 cups Swiss cheese shredded or sliced
- 4 slices rye bread cubed or pulsed into coarse crumbs
- 4 tbsp butter melted, for topping
- 0.5 cup Thousand Island dressing optional, for flavor
Instructions
Prepare the Casserole
- Preheat your oven to 350°F (175°C).
- Grease a 9x13 inch baking dish with cooking spray or butter.
Layer the Ingredients
- Spread a layer of well-drained sauerkraut evenly across the bottom of the baking dish.
- Add a generous layer of thinly sliced corned beef over the sauerkraut, spreading it evenly.
- Cover the corned beef with a layer of Swiss cheese, ensuring it is fully covered.
- Optional: Drizzle a small amount of Thousand Island dressing over the cheese for extra flavor.
- Repeat layers if desired, ending with a layer of Swiss cheese on top.
Prepare the Topping
- Pulse rye bread into coarse crumbs and toss with melted butter until evenly coated.
- Sprinkle the buttered rye breadcrumbs evenly over the top layer of cheese.
Bake the Casserole
- Bake in the preheated oven for 30-35 minutes, or until the cheese is melted and bubbly, and the rye bread topping is golden brown and crisp.
- Check for doneness: the casserole should be heated through and bubbling around the edges.
Serve
- Let the casserole cool slightly, then serve warm with fries, a fresh salad, or pickles on the side.
Notes
Drain sauerkraut thoroughly to avoid a soggy casserole. Use high-quality corned beef for the best flavor. Adjust seasoning to taste with salt, pepper, or optional spices like garlic powder.
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