Reuben Bake with Corned Beef, Sauerkraut & Swiss Cheese
This Reuben Bake is a delicious twist on the classic Reuben sandwich, combining corned beef, tangy sauerkraut, and melted Swiss cheese in a hearty, satisfying dish. Perfect for a comforting dinner or a crowd-pleasing potluck option.
Equipment
- 1 9x13 inch baking dish
- 1 mixing bowl
- 1 spoon or spatula
- 1 foil
- 1 oven
Ingredients
- 1 pound corned beef, sliced
- 15 ounces sauerkraut, drained
- 8 ounces Swiss cheese, shredded
- 1 cup thousand island dressing
- 1 loaf rye bread, cubed (about 8 cups)
- 1 tablespoon caraway seeds optional
- 2 tablespoons butter, melted
- 1 bunch fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the cubed rye bread, corned beef, sauerkraut, and half of the Swiss cheese. Mix well to combine all ingredients.
- In a separate bowl, mix the thousand island dressing with the caraway seeds if using. Pour this dressing over the bread and meat mixture, stirring gently until evenly coated.
- Transfer the mixture to a greased 9x13 inch baking dish and spread it out evenly.
- Sprinkle the remaining Swiss cheese on top of the mixture.
- Drizzle the melted butter over the assembled bake.
- Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Let the bake sit for about 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
This dish can be prepared ahead of time. Assemble the bake and store it, covered, in the refrigerator for up to 24 hours before baking.
Feel free to customize the recipe by adding chopped onions or bell peppers for extra flavor.
Serve this Reuben Bake with a side of chips or a simple salad for a complete meal.