Reuben Bake with Corned Beef, Sauerkraut & Swiss Cheese
This Reuben Bake is a delightful twist on the classic sandwich, combining layers of corned beef, sauerkraut, and Swiss cheese into a comforting casserole. Perfect for family dinners or game day gatherings, this dish will surely please everyone at the table.
Equipment
- 1 9x13 inch baking dish
- 1 mixing bowl
- 1 cooking spray
- 1 aluminum foil (optional)
- 1 measuring cups and spoons
Ingredients
- 2 cups corned beef, shredded About 1 pound.
- 2 cups sauerkraut, drained and rinsed About 1 can.
- 2 cups Swiss cheese, shredded About 8 ounces.
- 1 cup Russian or Thousand Island dressing
- 6 slices rye bread, toasted and cut into cubes
- 1 teaspoon caraway seeds Optional.
- as needed spray cooking spray
Instructions
- Preheat your oven to 350°F (175°C).
- Lightly spray the baking dish with cooking spray.
- In a mixing bowl, combine the shredded corned beef, sauerkraut, half of the Swiss cheese, and the dressing. Optionally, add caraway seeds for extra flavor.
- Place half of the cubed rye bread in the bottom of the prepared baking dish.
- Layer the corned beef mixture evenly over the bread cubes.
- Sprinkle the remaining bread cubes on top of the corned beef mixture.
- Top with the remaining Swiss cheese.
- Cover the dish with aluminum foil (if desired) and bake in the preheated oven for 20 minutes.
- Remove the foil and continue baking for an additional 10 minutes, or until the top is golden and bubbly.
- Allow it to cool for a few minutes before serving.
Notes
For added flavor, you can sprinkle some fresh parsley or chives on top before serving.
This dish can be made ahead of time and stored in the refrigerator. Just reheat in the oven at 350°F (175°C) until warmed through.
Feel free to substitute or add your favorite toppings like jalapeños or pickles for an added kick.