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

Scale

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

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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.