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Ultimate Easy Homemade Reuben Bake Casserole

A thick slice of homemade reuben bake featuring corned beef, sauerkraut, and melted cheese topping.
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This recipe transforms the classic deli Reuben sandwich into a hearty, cheesy casserole. You layer corned beef, tangy sauerkraut, Swiss cheese, and rye bread, then bake it until golden. It is a simple, comforting dish perfect for family dinners or gatherings.

Ingredients

Scale
  • 1 pound cooked corned beef, shredded or chopped
  • 1 (16 ounce) jar sauerkraut, drained well and squeezed dry
  • 12 slices rye bread, cut into 1-inch cubes
  • 1 cup Thousand Island dressing
  • 1 pound Swiss cheese, shredded
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 teaspoon Dijon mustard

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a small bowl, whisk together the melted butter and Dijon mustard. Toss the rye bread cubes with the butter mixture until evenly coated.
  3. Spread half of the buttered rye bread cubes in a single layer on the bottom of the prepared baking dish.
  4. Spread half of the drained sauerkraut evenly over the bread layer.
  5. Top the sauerkraut with half of the shredded corned beef.
  6. Drizzle half of the Thousand Island dressing over the corned beef layer.
  7. Sprinkle half of the shredded Swiss cheese over the dressing.
  8. Repeat the layers: remaining rye bread cubes, remaining sauerkraut, remaining corned beef, remaining dressing, and finally, the remaining Swiss cheese.
  9. Bake for 30 to 35 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
  10. Let the bake rest for 5 minutes before cutting and serving.

Notes

  • Squeeze the sauerkraut very dry; excess moisture can make the casserole soggy.
  • You can use marbled rye or pumpernickel bread for this recipe.
  • For an extra savory flavor, use deli-sliced corned beef instead of pre-shredded.

Nutrition

Find it online: https://www.purecookingjoy.com/homemade-reuben-bake/

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