Transform the beloved flavors of a classic Reuben sandwich into a warm, comforting casserole that’s perfect for feeding a crowd. This all-in-one bake layers tangy sauerkraut, savory corned beef, and creamy dressing on a buttery rye base, all smothered in golden, melted Swiss cheese. It’s the ultimate comfort food with a deliciously tangy twist.
Yields: 6-8 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients
6 slices rye bread, cut into 1-inch cubes (about 4 cups)
¼ cup (½ stick) unsalted butter, melted
1 pound corned beef, thinly sliced or chopped
2 cups sauerkraut, thoroughly drained
1 cup Thousand Island dressing
1 tablespoon Dijon mustard (optional, for extra tang)
2 cups shredded Swiss cheese
Fresh parsley, chopped (for garnish)
Instructions
1. Prep the Oven and Pan:
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
2. Create the Buttery Rye Base:
Place the cubed rye bread in the prepared baking dish. Drizzle the melted butter over the top and toss gently with your hands or a spoon until all the bread cubes are evenly coated.
3. Build the Layers:
Corned Beef Layer: Distribute the corned beef evenly over the buttered bread cubes.
Sauerkraut Layer: Spoon the well-drained sauerkraut over the corned beef, spreading it into a uniform layer.
Dressing Layer: In a small bowl, whisk together the Thousand Island dressing and Dijon mustard (if using). Drizzle or spoon this mixture evenly over the sauerkraut.
Cheese Layer: Sprinkle the shredded Swiss cheese generously over the entire dish.
4. Bake to Perfection:
Cover the baking dish tightly with aluminum foil and bake for 20 minutes.
Remove the foil and continue baking, uncovered, for another 10-15 minutes, or until the cheese is completely melted, bubbly, and lightly golden in spots.
5. Serve and Enjoy:
Remove the bake from the oven and let it rest for 5-10 minutes before serving. This allows the layers to set for easier slicing.
Garnish with fresh chopped parsley and serve warm.
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