Classic Hearty Reuben Bake

Introduction
If you love a good Reuben sandwich, you’ll adore this hearty Reuben bake! This easy-to-make casserole combines all the classic flavors of a Reuben sandwich – corned beef, sauerkraut, Swiss cheese, and a creamy dressing – into a warm, satisfying dish. It’s the perfect comfort food for busy weeknights or a crowd-pleasing potluck dish. The Reuben bake takes less time to prepare than traditional sandwiches, yet delivers all the savory, tangy, and rich flavors you crave.

Ingredients:

1 lb corned beef, thinly sliced or chopped
1 (14 oz) can sauerkraut, drained
1 cup Swiss cheese, shredded
1 cup Russian or Thousand Island dressing
6 slices rye bread, cubed
2 tablespoons butter, melted
1/4 teaspoon caraway seeds (optional)
Salt and pepper, to taste
2 tablespoons green onions, sliced (optional)
Directions:

Preheat the oven: Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray to ensure the bake doesn’t stick.

Prepare the bread: Take the rye bread slices and cut them into small cubes. In a large mixing bowl, toss the bread cubes with the melted butter until evenly coated. This adds richness and helps the bread stay crispy during baking.

Layer the ingredients: In the prepared baking dish, spread half of the buttered bread cubes in an even layer at the bottom. Top with half of the shredded Swiss cheese, then layer on the chopped corned beef, followed by the sauerkraut. Drizzle half of the Russian or Thousand Island dressing over the sauerkraut.

Add remaining layers: Repeat the layering process with the remaining bread cubes, Swiss cheese, corned beef, sauerkraut, and the rest of the dressing. If desired, sprinkle caraway seeds on top for an extra hint of flavor, and season with salt and pepper to taste.

Bake: Cover the baking dish with aluminum foil and bake for 25-30 minutes, or until the dish is heated through and the bread has absorbed the flavors. For a golden, crispy top, remove the foil during the last 10 minutes of baking.

Serve: Once baked, let the dish cool for a few minutes before serving. If desired, garnish with sliced green onions for a burst of color and freshness.

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