Here’s a Reuben Bake—all the flavors of a classic Reuben sandwich in a cozy, cheesy casserole 🥪🧀
🥪 Reuben Bake (Serves 4–6)
Ingredients
- 8 oz corned beef, chopped or shredded
- 1 cup sauerkraut, drained
- 4–6 slices Swiss cheese (or shredded, about 1 cup)
- 1 cup thousand island or Russian dressing
- 4–6 slices bread, cubed
- 2 large eggs
- ½ cup milk
- Salt & pepper to taste
- Optional: 1 tsp Dijon mustard for extra tang
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
- Layer ingredients
- Spread bread cubes in the bottom.
- Sprinkle corned beef and sauerkraut evenly over the bread.
- Add Swiss cheese on top.
- Mix custard
- In a bowl, whisk eggs, milk, dressing, salt, and pepper.
- Pour evenly over the layered ingredients.
- Bake
- Cover with foil and bake 25 minutes.
- Remove foil and bake 10–15 minutes more until top is golden and set.
- Serve
- Let sit 5 minutes before cutting.
- Optional: top with extra Thousand Island dressing or pickles.
🔄 Variations
- Make it ahead: Assemble the night before, refrigerate, and bake in the morning.
- Individual servings: Use muffin tins for mini Reuben bakes.
- Extra cheesy: Sprinkle shredded Swiss or Gruyère on top before baking.
- Vegetarian: Substitute corned beef with sautéed mushrooms or tempeh.
💡 Tips
- Drain sauerkraut well to prevent soggy bake.
- Use day-old bread if possible—it holds up better.
- Letting it rest a few minutes after baking improves slicing.
If you want, I can also give you a one-pan, super quick Reuben bake version that’s done in under 30 minutes.
Do you want me to do that?
