Homemade Reuben Bake Casserole

This comforting Homemade Reuben Bake brings all the flavors of the classic deli sandwich into a cozy, golden-baked casserole. Perfect for busy weeknights or chilly weekends, it layers rye bread, corned beef, tangy sauerkraut, melty Swiss cheese, and creamy dressing for a crowd-pleaser the whole family loves.

The very first time I made this, it was a snowy March evening and I had leftover corned beef from St Patrick’s Day. My husband immediately called it the best “sandwich casserole” ever and now it is a must-make at least once a month in our home.

Ingredients

• Rye bread: about eight slices. Choose a loaf with a sturdy texture and good caraway seed flavor for the best results
• Corned beef: two cups thinly sliced or shredded. Freshly sliced from the deli counter has the best flavor
• Swiss cheese: about two cups shredded. Go for real Swiss with visible holes for great melt and nutty taste
• Sauerkraut: one and a half cups thoroughly drained. Taste before using to check for tanginess and salt level
• Thousand Island or Russian dressing: one cup. Homemade or high-quality store-bought makes a difference
• Butter: about two tablespoons. For greasing the dish and brushing on bread if you want extra richness
• Garlic powder: about one teaspoon. Adds a savory undertone and ties the flavors together
• Dijon mustard: about one tablespoon. A sharp accent that balances the creamy dressing

Instructions

Preheat the Oven:

Set your oven temperature to 350 degrees Fahrenheit and make sure the rack is in the center. Grease a large nine by thirteen inch baking dish generously with butter to keep the bake from sticking and to add a layer of richness.

Prepare the Bread:

Cut the rye bread into rough cubes or thicker slices depending on how you like your casserole texture. Arrange about half the bread in a single snug layer across the bottom of your greased baking dish. Give it a gentle press to help it hold up to the layers.

Layer the Ingredients:

Scatter half of the corned beef evenly over the bread base. Sprinkle half the shredded Swiss cheese over the meat so every bite will be melty and gooey. Next, spread out half the drained sauerkraut. Drizzle or dollop half the dressing over the top. Use a spoon or spatula to make sure everything is covered.

Repeat the Layers:

Top the casserole with the rest of the bread cubes followed by the remaining corned beef, cheese, sauerkraut, and last of the dressing. Sprinkle garlic powder across the top and dab a few tiny bits of butter if you like an extra golden finish.

Bake the Dish:

Cover the pan tightly with foil and bake for about twenty to twenty five minutes so everything melds together. Uncover and continue baking for another ten to fifteen minutes. You want the cheese bubbly and the top crisp and gold.

Serve:

Allow the bake to rest for five to ten minutes after removing it from the oven. This helps the cheese set and makes serving neat squares much easier. Slice and serve warm with extra dressing or a scoop of sauerkraut if desired.

One of my favorite parts is watching the top layer of rye bread get crispy and golden while the cheese bubbles underneath. My oldest always tries to snag those crunchy corner pieces first and the tangy smell of sauerkraut brings back memories of deli lunches with my grandparents.

Storage Tips

Cover leftovers tightly and refrigerate for up to three days. Warm single servings in the microwave or reheat larger portions covered in the oven at a low temperature to keep the bread from drying out. For longer storage, wrap individual squares in foil and freeze for up to two months.

Ingredient Substitutions

Not a fan of rye? You can swap in any hearty sandwich bread or try pumpernickel for deeper flavor. If you are using leftover roast beef instead of corned beef just add a splash of pickle juice to the dressing for extra tang. Gouda or provolone can stand in for Swiss cheese in a pinch.

Serving Suggestions

A crisp green salad and a cup of pickles will cut the richness of this bake perfectly. I sometimes serve it with oven baked potato wedges for a true deli style plate. Pickled onions or a dollop of horseradish cream are also great toppers for grown up flavor.

Cultural and Historical Context

The Reuben sandwich has roots in early twentieth century American deli culture combining deli meats with sour and creamy components on hearty bread. This casserole version celebrates those traditions by making the flavors easy to serve to a group. I love how it turns classic flavors into a family style meal.

Seasonal Adaptations

Stir chopped fresh dill or parsley into the dressing for a summery pop. Use leftover corned beef from St Patrick’s Day to make this dish even more budget friendly. Add a layer of sautéed cabbage for extra veggies in colder months.

Success Stories

A friend of mine made this for a football party and it vanished in minutes. Another time I brought it to a church luncheon and everyone wanted the recipe. Even my picky eater niece came back for seconds after one taste.

Freezer Meal Conversion

If you want to freeze for later assemble the casserole but do not bake it. Cover tightly with plastic wrap and foil then freeze. When you are ready to enjoy bake straight from frozen at 325 degrees until hot and bubbly adding time as needed.

Golden baked and bubbling with flavor, this casserole makes Reuben night an effortless family tradition. Serve it hot for comfort and smiles.

Recipe FAQs

→ What type of bread works best for this bake?

Rye bread is ideal, as it lends a classic, robust flavor and a sturdy texture that holds up during baking.

→ Can I use pastrami instead of corned beef?

Yes, pastrami can be substituted for corned beef if you prefer its seasoning or texture.

→ Should the sauerkraut be rinsed before layering?

It's best to drain the sauerkraut well, but rinsing is optional. Draining prevents excess moisture in the bake.

→ How do I know when the bake is done?

The top will be golden and the cheese should be fully melted and bubbly, indicating it's ready to serve.

→ What dressing should I use?

Thousand Island or Russian dressing works well, offering tanginess and creaminess that complements the other flavors.

→ Can leftovers be reheated?

Leftovers reheat well in the oven or microwave; just cover and warm until heated through for best texture.