This classic Reuben bake is a warm, melty casserole version of the beloved deli sandwich. It’s layered with tender corned beef, tangy sauerkraut, creamy Thousand Island dressing, and plenty of melted Swiss cheese—all baked together with buttery rye bread. I love how it brings all the bold flavors of a Reuben into a dish that’s easy to prep, serve, and enjoy with a crowd.
Why You’ll Love This Recipe
I love this recipe because it transforms a classic sandwich into a comforting, cheesy bake that’s perfect for dinner or game day. It’s quick to assemble, full of savory flavor, and tastes like something I’d get at a deli—but with the ease of a one-dish meal. The crispy edges of rye bread, the gooey cheese, and the balance of salty, tangy, and creamy in every bite make this one of my favorite comfort foods.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Deli-style corned beef, sliced or chopped
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Sauerkraut, drained well
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Swiss cheese, shredded or sliced
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Thousand Island dressing
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Rye bread, cubed
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Butter, melted
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Eggs
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Milk or half-and-half
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Salt
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Black pepper
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Optional: caraway seeds for classic rye flavor
Directions
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I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
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I layer half of the cubed rye bread in the dish.
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I top with half of the corned beef, sauerkraut, Swiss cheese, and a drizzle of Thousand Island dressing.
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I repeat the layers with the remaining ingredients, ending with cheese and more dressing if I like it extra creamy.
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In a separate bowl, I whisk together the eggs, milk, salt, and pepper, then pour it evenly over the casserole.
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I press everything down gently so the bread soaks up the liquid.
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I drizzle the melted butter over the top.
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I bake uncovered for 40–45 minutes, or until the top is golden, the center is set, and the edges are crisp.
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I let it cool for a few minutes before slicing and serving.
Servings and timing
This recipe makes 6–8 servings.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Variations
Sometimes I add a layer of sautéed onions or use pastrami instead of corned beef. I’ve also swapped the rye for marbled rye or sourdough depending on what I have. If I want a spicier twist, I stir a little horseradish or spicy mustard into the dressing before layering. For an extra-crispy top, I sprinkle a handful of rye breadcrumbs and a bit of Swiss over the final layer before baking.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm slices in the oven at 350°F for 10–15 minutes or until hot and crispy. The microwave works too, but the oven keeps the texture better. This casserole also freezes well—I wrap it tightly and freeze individual portions for easy reheating later.
FAQs
Can I make this ahead of time?
Yes, I assemble the entire dish, cover, and refrigerate it overnight. I bake it the next day, adding a few extra minutes to the cooking time if it’s cold from the fridge.
What kind of rye bread works best?
I usually use seeded rye or marbled rye for extra flavor and structure, but any rye bread will work as long as it’s not too soft.
How do I keep the bottom from getting soggy?
Draining the sauerkraut well and not overloading the dressing helps. I also let the casserole rest after baking so it sets up nicely.
Can I use a different cheese?
Yes, while Swiss is classic, I’ve tried Gruyère or provolone for a slight twist—they both melt beautifully.
Is this freezer-friendly?
Definitely. I bake it first, cool completely, slice into portions, and freeze. I reheat from frozen or thaw overnight before warming up.
Conclusion
This classic Reuben bake with corned beef, sauerkraut, and Swiss is everything I love about the sandwich, transformed into a rich and satisfying casserole. It’s warm, cheesy, tangy, and comforting—perfect for cold nights, weekend meals, or anytime I want something hearty with big flavor. Whether I serve it fresh or reheat leftovers, it never disappoints.
