Description

This hearty Reuben Bake transforms all the delicious flavors of a classic Reuben sandwich into a crowd-pleasing casserole. Featuring layers of savory corned beef, tangy sauerkraut, and melty Swiss cheese topped with buttery rye bread cubes, this comfort food dish delivers that deli-favorite taste without the fuss of making individual sandwiches. Perfect for family dinners, potlucks, or game day gatherings!

Ingredients

Scale

1 pound sliced corned beef, chopped into bite-sized pieces
16 ounces sauerkraut, drained well
2 cups Swiss cheese, shredded (about 8 ounces)
1 cup Russian dressing (homemade or store-bought)
8 slices rye bread, cubed (about 4–5 cups)
1/4 cup butter, melted
1 teaspoon caraway seeds
1/2 teaspoon garlic powder
2 tablespoons fresh parsley, chopped (for garnish)
Dill pickle spears for serving

For Homemade Russian Dressing (Optional):

3/4 cup mayonnaise
1/4 cup ketchup
2 tablespoons horseradish
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
1 teaspoon sweet paprika
1/2 teaspoon onion powder
Salt and pepper to taste

Instructions

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
If making homemade Russian dressing, whisk together all dressing ingredients in a small bowl until well combined.
Drain the sauerkraut thoroughly, pressing out excess moisture with paper towels.
In a medium bowl, toss the rye bread cubes with melted butter, caraway seeds, and garlic powder until evenly coated.
Spread half of the drained sauerkraut in an even layer on the bottom of the prepared baking dish.
Top with half of the chopped corned beef, distributing it evenly.
Drizzle half of the Russian dressing over the corned beef layer, then sprinkle with one-third of the shredded Swiss cheese.
Repeat these layers once more: remaining sauerkraut, remaining corned beef, remaining Russian dressing, and another third of the Swiss cheese.
Scatter the buttered rye bread cubes over the top of the casserole, then sprinkle with the final third of Swiss cheese.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and continue baking for an additional 15-20 minutes, until the cheese is melted and golden, and the casserole is bubbling around the edges.
Let stand for 10 minutes before serving.
Garnish with chopped fresh parsley and serve with dill pickle spears.

Notes

Thoroughly draining the sauerkraut is critical to prevent a soggy casserole. Press it with paper towels to remove as much moisture as possible.
For the best flavor, get freshly sliced corned beef from the deli counter rather than pre-packaged versions.
Day-old rye bread works best for the topping as it absorbs flavors without becoming too soggy.
This casserole can be assembled up to 24 hours in advance, covered and refrigerated. Add 5-10 minutes to the covered baking time if cooking from refrigerated.
For a “Rachel” variation, substitute turkey for corned beef and coleslaw for sauerkraut.
If you prefer Thousand Island dressing, substitute it for the Russian dressing or add 2 tablespoons of sweet pickle relish to the Russian dressing recipe.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: baking
Cuisine: American

Nutrition

Serving Size: 1/8 casserole
Calories: 420
Sugar: 4g
Sodium: 980mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 22g
Cholesterol: 85mg

Keywords: reuben casserole, corned beef bake, reuben sandwich casserole, swiss cheese bake, sauerkraut casserole, deli sandwich bake