This classic Reuben bake brings together all the flavors I love from a traditional Reuben sandwich in a warm, comforting casserole. I get savory corned beef, tangy sauerkraut, creamy dressing, and melted Swiss cheese layered with crisp rye bread, all baked until golden and bubbling. It feels hearty and familiar, yet much easier than making individual sandwiches.
Why You’ll Love This Recipe
I enjoy this recipe because it is simple to prepare while still delivering bold, satisfying flavor. I can feed several people at once without standing over a skillet, and it works perfectly for family dinners or casual gatherings. I also like that it reheats well, which makes leftovers something I actually look forward to.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 pound thinly sliced corned beef
1 (14-ounce) can sauerkraut, rinsed, drained, and squeezed dry
8 ounces Swiss cheese, shredded
1/2 cup Thousand Island dressing
1/4 cup mayonnaise
1/4 cup Dijon mustard
1/4 cup fresh parsley, chopped
12 slices rye bread, cut into 1-inch cubes
2 tablespoons butter, melted
Optional toppings: rye croutons or caraway seeds
Directions
I start by preheating the oven to 350°F. I place the rye bread cubes in a large bowl, drizzle them with melted butter, and toss until evenly coated. I spread the cubes on a baking sheet and toast them in the oven for about 8 to 10 minutes, just until crisp and lightly golden.
While the bread is toasting, I mix the corned beef, sauerkraut, Swiss cheese, Thousand Island dressing, mayonnaise, Dijon mustard, and parsley in a large bowl. I make sure the sauerkraut is very well squeezed so the bake does not become soggy.
I lightly grease a 9×13-inch baking dish and spread half of the toasted bread cubes evenly over the bottom. I spoon the Reuben mixture over the bread and spread it out evenly, then cover everything with the remaining bread cubes.
I bake the casserole uncovered for about 30 minutes, until the cheese is melted and bubbly and the top is golden. After removing it from the oven, I let it rest for 5 to 10 minutes before serving.
Servings And Timing
I usually get 8 servings from this recipe. Preparation takes about 20 minutes, baking takes around 30 minutes, and the total time comes to roughly 50 minutes.
Variations
When I want to change things up, I sometimes substitute turkey-style deli meat for the corned beef. I also enjoy swapping Swiss cheese for Gruyère when I want a slightly nuttier flavor. For gluten-free needs, I use a sturdy gluten-free bread that toasts well. This recipe adapts easily to different preferences.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. For reheating, I prefer using the oven so the bread crisps up again, but the microwave works if I am short on time. If I want to freeze it, I assemble the casserole without baking, then thaw and bake it fresh for the best texture.
FAQs
Can I prepare this casserole ahead of time?
I often assemble it a day in advance, cover it, and refrigerate it. When baking from cold, I add about 10 extra minutes to the baking time.
What bread works best for this recipe?
I find that rye bread works best because it holds its shape and adds classic flavor, but any sturdy bread that toasts well can be used.
How do I keep the casserole from getting watery?
I always rinse and squeeze the sauerkraut thoroughly to remove excess moisture, which keeps the bake rich and cohesive.
Can I add extra ingredients?
I sometimes add caraway seeds, sautéed onions, or extra cheese for more flavor and texture.
Is this recipe good for leftovers?
I think it tastes just as good the next day, and sometimes even better, once the flavors have had more time to come together.
Conclusion
This classic Reuben bake is one of my favorite comfort meals because it transforms a beloved sandwich into an easy, shareable dish. I like how reliable it is for busy nights, gatherings, or planned leftovers. Every time I make it, it delivers familiar flavors in a warm, satisfying way that never disappoints.
A hearty, comforting Reuben casserole with layers of corned beef, sauerkraut, Swiss cheese, and toasted rye bread, baked until golden and bubbly.
Ingredients
1 pound thinly sliced corned beef
1 (14-ounce) can sauerkraut, rinsed, drained, and squeezed dry
8 ounces Swiss cheese, shredded
½ cup Thousand Island dressing
¼ cup mayonnaise
¼ cup Dijon mustard
¼ cup fresh parsley, chopped
12 slices rye bread, cut into 1-inch cubes
2 tablespoons butter, melted
Optional toppings: rye croutons or caraway seeds
Instructions
Preheat oven to 350°F.
Place rye bread cubes in a large bowl, drizzle with melted butter, and toss to coat. Spread on a baking sheet and toast 8–10 minutes until lightly golden.
In a large bowl, mix corned beef, sauerkraut, Swiss cheese, Thousand Island dressing, mayonnaise, Dijon mustard, and parsley.
Grease a 9×13-inch baking dish lightly. Spread half of the toasted bread cubes on the bottom.
Layer the Reuben mixture over the bread evenly, then cover with remaining bread cubes.
Bake uncovered for 30 minutes until cheese is melted and bubbly and the top is golden.
Let the casserole rest 5–10 minutes before serving.
Notes
Substitute turkey-style deli meat for corned beef for a lighter option.
Swap Swiss cheese for Gruyère for a nuttier flavor.
Use gluten-free bread if needed; ensure it toasts well.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven for best texture, or microwave if short on time.
Freeze unbaked casserole for later use; thaw and bake fresh.
