Homemade Reuben Bake Casserole (Print-Friendly Version)
Savory casserole layered with rye bread, corned beef, cheese, and sauerkraut for a warm, comforting meal.
# Ingredients List:
→ Bread Base
01 -
8 slices rye bread
02 -
2 tablespoons unsalted butter, for greasing
→ Meat & Cheese
03 -
2 cups corned beef, thinly sliced or shredded
04 -
2 cups Swiss cheese, shredded
→ Vegetables & Dressing
05 -
1 1/2 cups sauerkraut, thoroughly drained
06 -
1 cup Thousand Island dressing or Russian dressing
07 -
1 tablespoon Dijon mustard
→ Seasoning
08 -
1 teaspoon garlic powder
# How to Make It:
01 -
Preheat oven to 175°C. Generously butter a 23×33 cm baking dish to prevent sticking.
02 -
Cut the rye bread into cubes or thick slices. Arrange half of the bread in a single layer at the base of the prepared dish.
03 -
Distribute half of the corned beef evenly over the bread, followed by half the shredded Swiss cheese and half the well-drained sauerkraut.
04 -
Mix the dressing with Dijon mustard and garlic powder. Drizzle half the mixture over the layered ingredients. Repeat all layers with the remaining bread, beef, cheese, sauerkraut, and top with the rest of the dressing mixture.
05 -
Cover the dish tightly with aluminium foil and bake for 25 minutes. Remove foil and continue baking for another 10–15 minutes, or until the cheese is melted and the surface is golden brown.
06 -
Allow the bake to cool for 5–10 minutes so the layers set before slicing and serving.
# Extra Tips:
01 -
For a crispier top, apply a light mist of melted butter to the final bread layer before the last stage of baking.