If you adore the classic flavors of a Reuben sandwich but want something warm, cozy, and perfect for sharing, this Homemade Reuben Bake Recipe is your new best friend in the kitchen. Combining tender corned beef, tangy sauerkraut, creamy Thousand Island dressing, and melted Swiss cheese layered with rye bread, this casserole delivers all the iconic tastes you love in a wonderfully comforting bake. It’s easy to assemble, wonderfully satisfying, and sure to become a weeknight dinner staple that feels like a warm hug.
Ingredients You’ll Need
The beauty of this recipe is in its simplicity, yet every ingredient plays a key role in creating that signature Reuben bake taste and texture. From the hearty rye bread that soaks up the custard to the sharp Swiss cheese melting its magic, each element enhances this dish in a special way.
- Rye bread: Cut into 1-inch cubes, rye bread provides a sturdy yet soft base that holds the layers together beautifully.
- Deli corned beef: Chopped finely to spread evenly, it brings the classic salty, tender meat flavor.
- Sauerkraut: Well-drained to avoid sogginess, it adds that tangy zip that’s essential for authenticity.
- Swiss cheese: Shredded and divided, this cheese melts into gooey goodness and adds nuttiness.
- Thousand Island dressing: The creamy, slightly sweet dressing drizzled over the sauerkraut completes the Reuben flavor profile perfectly.
- Eggs: Whisked into the milk and butter mixture, eggs create a rich custard that binds the casserole.
- Whole milk: Adds creaminess to the egg custard for a tender, moist bake.
- Unsalted butter: Melted and whisked in to enrich the custard and add a subtle buttery flavor.
- Caraway seeds (optional): For a hint of aromatic warmth that complements the rye and sauerkraut beautifully.
- Black pepper: Freshly ground for a mild spice to balance the richness.
How to Make Homemade Reuben Bake Recipe
Step 1: Prepare Your Dish and Ingredients
Start by preheating your oven to 350°F and lightly greasing a 9×13 inch baking dish. This ensures your bake won’t stick and will come out perfectly. Have your rye bread cut into 1-inch cubes and all your other ingredients prepped and ready to layer.
Step 2: Assemble the Layers
Begin by spreading half of the rye bread cubes evenly on the bottom of your dish. This bread layer acts as the sturdy foundation. Next, layer on the chopped corned beef, distributing it evenly to get that meaty goodness in every bite. Over the beef, add the drained sauerkraut, making sure it’s as dry as possible to avoid sogginess. Then drizzle the Thousand Island dressing generously on top of the sauerkraut. Finally, sprinkle 1 1/2 cups of shredded Swiss cheese over the dressing to add a gooey layer of melty cheese.
Step 3: Top and Add Custard
Place the remaining rye bread cubes on top to seal in the layers underneath. In a separate bowl, whisk together the eggs, whole milk, melted butter, black pepper, and the optional caraway seeds. Pour this custard mixture evenly over the entire casserole, pressing down gently on the bread so it soaks up the flavorful liquid. A top sprinkle of the remaining 1/2 cup Swiss cheese finishes this layer.
Step 4: Bake the Casserole
Cover the dish with foil and bake for 30 minutes. This initial covered bake lets the custard set without drying out. After 30 minutes, remove the foil and continue baking for another 15 to 20 minutes, until the top is golden and slightly crisp while the center is perfectly set. Let the bake rest for 10 minutes before slicing. This resting time helps everything firm up for clean slices and optimal flavor.
How to Serve Homemade Reuben Bake Recipe
Garnishes
To brighten the rich casserole, try garnishing with freshly chopped parsley or a few sprigs of dill. A light dollop of extra Thousand Island dressing on the side creates a nostalgic touch. For an extra tangy pop, add a few thin slices of pickles alongside your plate.
Side Dishes
This Reuben bake pairs beautifully with simple sides that let the main shine. A crisp green salad with a lemon vinaigrette cuts through the richness, while roasted or steamed vegetables add healthy freshness. If you want to embrace the deli theme fully, serve with classic kettle chips for a bit of crunch.
Creative Ways to Present
If you’re serving a crowd or want to impress your guests, cut the bake into squares and serve wrapped in parchment paper tied with twine for a rustic feel. For a brunch or buffet, spoon into individual ramekins for neat, single servings with a crispy top. You can even add a fried egg on top for a decadent twist to breakfast or brunch!
Make Ahead and Storage
Storing Leftovers
This Homemade Reuben Bake Recipe keeps very well in the fridge for up to 3 days. Store leftovers in an airtight container to maintain freshness and flavor — just reheat slices gently when ready to enjoy again.
Freezing
If you want to keep this dish longer, it freezes beautifully. Wrap the casserole tightly with foil and plastic wrap or transfer portions to freezer-safe containers. It can be frozen for up to 2 months and still retain great texture and flavor once thawed and reheated.
Reheating
To reheat, thaw overnight in the fridge if frozen, then warm individual portions in the microwave or bake covered at 325°F until heated through. For a crispier top, remove the foil during the last 5 minutes of reheating in the oven.
FAQs
Can I substitute pastrami for the corned beef?
Absolutely! Using pastrami instead of corned beef offers a slightly different, pepperier flavor that works beautifully in this casserole without compromising the classic taste.
Do I really need to drain the sauerkraut well?
Yes, draining the sauerkraut thoroughly is key to avoid a soggy bake. Excess moisture can make the casserole watery and affect its texture, so pressing or patting it dry is highly recommended.
Can I make this casserole ahead of time?
Yes, you can assemble the bake the night before, cover it tightly, and refrigerate overnight. Then simply bake it the next day as directed for a stress-free meal.
Is caraway seed necessary for the recipe?
Caraway seeds are optional but highly recommended if you want to enhance the rye bread and sauerkraut flavors with a subtle, aromatic hint. If you’re not a fan, you can leave them out without losing the essence of the dish.
What’s the best way to reheat leftovers without drying them out?
Reheat leftovers gently either in the microwave or covered with foil in the oven at a lower temperature. Covering helps retain moisture, ensuring your bake stays tender and delicious.
Final Thoughts
This Homemade Reuben Bake Recipe is a cozy, flavorful spin on a beloved sandwich that’s perfect for feeding the family or entertaining friends. Easy to prepare, adaptable, and packed with those classic Reuben tastes, it’s a dish that’s sure to become a favorite you turn to time and again. Give it a try—you’ll be delighted by how effortlessly it brings comforting deli vibes right to your table!
Print
Homemade Reuben Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Homemade Reuben Bake is a savory and hearty casserole combining classic Reuben sandwich flavors into a comforting baked dish. Layers of rye bread, deli corned beef, tangy sauerkraut, Swiss cheese, and Thousand Island dressing are soaked in a rich egg and milk custard and baked to golden perfection. Ideal for an easy weeknight dinner or brunch, this bake offers all the deliciousness of a Reuben sandwich in a convenient casserole form.
Ingredients
Main Ingredients
- 1 pound rye bread, cut into 1 inch cubes
- 1 pound deli corned beef, chopped
- 3 cups sauerkraut, drained well
- 2 cups shredded Swiss cheese, divided
- 1 cup Thousand Island dressing
- 4 large eggs
- 1 1/2 cups whole milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon caraway seeds (optional)
- 1/2 teaspoon black pepper
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350°F and lightly grease a 9×13 inch baking dish to ensure the casserole doesn’t stick.
- Layer Bread and Meat: Spread half of the rye bread cubes evenly in the bottom of the prepared baking dish, then layer the chopped corned beef evenly over the bread.
- Add Sauerkraut and Dressing: Spread the well-drained sauerkraut over the corned beef, drizzle the Thousand Island dressing evenly on top, and sprinkle with 1 1/2 cups of shredded Swiss cheese.
- Top with Bread Cubes: Add the remaining rye bread cubes evenly over the layered ingredients to form the top layer.
- Mix Egg Custard: In a medium bowl, whisk together the eggs, whole milk, melted butter, black pepper, and optional caraway seeds until fully combined.
- Pour Egg Mixture: Pour the egg mixture evenly over the casserole, pressing down lightly to help the bread absorb the liquid for a custardy texture.
- Add Remaining Cheese: Sprinkle the remaining 1/2 cup of shredded Swiss cheese evenly over the top of the casserole.
- Bake Covered: Cover the casserole with foil and bake in the preheated oven for 30 minutes to allow the ingredients to meld and start cooking through.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 to 20 minutes until the top is golden brown and the center is fully set.
- Rest and Serve: Let the casserole rest for 10 minutes after removing from the oven; this helps to firm up the bake for easier slicing and serving.
Notes
- Make sure the sauerkraut is well drained to prevent excess moisture which can make the casserole soggy.
- You can assemble the casserole the night before, cover it tightly, and refrigerate overnight for a convenient make-ahead meal.
- Substitute pastrami for corned beef if you prefer a slightly different, spicier flavor profile.
