Delicious Reuben Bake (Print version)
A hot, bubbly Reuben casserole with corned beef, sauerkraut, Swiss cheese, rye bread, and creamy dressing.
# Ingredients:
For the rye layers
01 -
6 slices rye bread, cut into 3/4-inch cubes
02 -
4 tablespoons (56 g) unsalted butter, melted
03 -
1/2 teaspoon caraway seeds, optional
For the filling
04 -
1 lb (450 g) sliced corned beef, cut into bite-size strips
05 -
16 oz (450 g) sauerkraut, drained and squeezed dry
06 -
1 cup (240 ml) Thousand Island dressing
07 -
1 tablespoon Dijon mustard or spicy brown mustard
08 -
1/4 teaspoon black pepper
09 -
2 cups (225 g) shredded Swiss cheese
For serving
10 -
Dill pickles, optional
11 -
Extra Thousand Island dressing, optional
# Instructions:
01 -
Preheat the oven to 375 F. Grease an 8-inch square baking dish or a similar 2-quart casserole dish.
02 -
Toss the rye bread cubes with melted butter and caraway seeds, if using. Spread half of the cubes in the baking dish and bake for 6 minutes to lightly dry the base.
03 -
Stir the Thousand Island dressing, mustard, and black pepper together in a small bowl until smooth.
04 -
Layer the corned beef over the toasted rye base. Scatter the squeezed-dry sauerkraut over the beef, then spoon the dressing mixture evenly over the sauerkraut.
05 -
Sprinkle the Swiss cheese over the filling. Scatter the remaining buttered rye cubes over the top.
06 -
Bake uncovered for 25-30 minutes, until the edges are bubbling and the rye topping is golden. Rest for 5 minutes before serving with pickles and extra dressing if desired.
# Good to know:
01 -
Squeeze the sauerkraut very dry for the best texture.
02 -
Best served hot after a 5-minute rest.
03 -
Leftovers keep refrigerated for up to 3 days.