Reuben bake

Oh yes 🥪🔥 — a Reuben Bake takes the classic Reuben sandwich (corned beef, Swiss, sauerkraut, Thousand Island) and turns it into a cheesy, gooey, casserole-style masterpiece. Perfect for a crowd or easy weeknight dinner.

Ingredients (serves 4–6)

Filling

1 lb corned beef, chopped or shredded
1 cup sauerkraut, drained
1 cup Swiss cheese, shredded
½ cup Thousand Island dressing (plus extra for topping)
¼ tsp black pepper

Base

4–6 slices rye bread, cubed
2 tbsp butter, melted (optional, for tossing bread)

Topping

½ cup Swiss cheese, shredded
2–3 tbsp breadcrumbs (optional, for crunch)

Instructions

1. Prep Bread

Preheat oven 350°F (175°C).
Toss bread cubes with melted butter (optional) and layer in a greased 9×9 or 9×13 baking dish.

2. Layer Filling

Spread corned beef evenly over bread.
Top with sauerkraut and 1 cup Swiss cheese.
Drizzle ½ cup Thousand Island dressing evenly over top.

3. Top & Bake

Sprinkle remaining Swiss cheese and breadcrumbs (if using) on top.
Bake 25–30 min until cheese is melted and bubbly.
Optional: broil 1–2 min for a golden crust.

4. Serve

Let cool slightly. Slice into squares and serve warm.
Extra Thousand Island on the side for dipping is 🔥.

Pro Tips

Drain sauerkraut well to avoid soggy bake.
Make ahead: Assemble, cover, refrigerate, bake when ready.
Add pickles or caramelized onions for extra flavor.
Works great as breakfast, lunch, or dinner—it’s versatile!

If you want, I can also give a slow-cooker Reuben bake, individual mini casserole versions, or a cheesy pull-apart tray bake version next.

Do you want me to do that?

Reuben Bake