Delicious Reuben Bake

This cozy take on a Reuben takes all the best parts of that iconic deli sandwich and bakes them up in a fuss-free casserole. It's a sure hit for family meals or sharing at a neighborhood get-together because everything gets combined in one bubbly dish that tastes just like your favorite Reuben, but a lot less messy.

I dreamed this up on game day because I needed something filling and hands-off. These days, it’s a fall Sunday must-have while we watch football, with everyone sneaking over when they smell that cheese sizzling in the oven.

Cheesy Ingredients

• Fresh parsley toss on top at the end for a pop of green and flavor
• Caraway seeds totally optional but boost the authentic rye vibe
• Butter helps give a lush, golden lid when melted on top
• Swiss cheese for that melty, stretchy goodness—freshly shredded is best
• Thousand Island dressing that's the classic tangy sauce that ties every bite together
• Sauerkraut brings a nice zing—rinse it so it's not overwhelming
• Corned beef get a nice thick cut from the deli and chop it up
• Rye bread cubes they're the base and soak up all the flavor

Easy Steps

Give it a rest and serve it up

Let the casserole cool off for a few minutes, top with parsley, then slice and dig in. This little break keeps the layers tidy and saves your mouth from burning bites.

Time to finish and bake

Drizzle melted butter across the cheese, then add caraway seeds if you want. Bake with no lid for 25 to 30 minutes until you see golden, bubbly edges. That butter helps it turn a crazy good shade of brown on top.

Top with cheese

Cover everything evenly with shredded Swiss, so there's gooey, melted cheese all the way to the corners. Don't be shy—more cheese means longer cheese pulls!

Squeeze on the dressing

Generously pour Thousand Island dressing right over the sauerkraut—you want every bit coated, since that's what keeps it all moist and tasty while it bakes.

Layer on the sauerkraut

Scatter sauerkraut (make sure it's drained and rinsed!) evenly over the meat, pressing it in just a touch so it all holds together. Don’t skip draining, or you’ll wind up with a sloppy mess.

Add the corned beef next

Spread out chopped corned beef so you get meat in every forkful. Chopping it small helps it mix into every layer.

Get started with the bread base

Put rye bread cubes all across the bottom of your greased baking pan. Try to keep them about the same size so every piece bakes up just right.

Prep your baking pan

Set your oven to 375°F and grease up a 9 by 13 pan. This keeps things from sticking and makes cleanup way easier. The right temp keeps the cheese perfectly melty without burning.

Save This

Honestly, what gets me every time is the bottom layer. The rye bread soaks up all of those classic flavors but still keeps some bite—just the way my grandma from New York always insisted a real Reuben should. This version is my little twist on her favorite.

Prep in Advance

This bake is built for make-ahead moments. You can put it together, cover it, and chill in the fridge for up to a day before you bake. When you're ready, let it warm up on the counter for half an hour, then pop it in the oven. That little wait actually makes everything taste even better, since the ingredients soak together.

Swap It Up

If you’re missing an ingredient, don’t sweat it. Pastrami makes an awesome swap for corned beef and brings a new spin. If Thousand Island’s not your thing, Russian dressing does the trick. Want to lighten it up? Use turkey pastrami and reduced-fat Swiss. No rye? Pumpernickel or sourdough work too—it's a different flavor, but still great.

Tasty Pairings

This casserole is rich, so keep the sides simple. Toss together a fresh salad with vinaigrette to balance things out. Dill pickles and crunchy chips keep the deli vibe going. Feeling fancy? Tomato soup is a perfect cozy match. Or serve it in small portions with snacks and finger foods for a laid-back party spread.

Common Queries

→ Can I switch rye bread out for something else?

Sure! Sourdough, whole wheat, or any firm bread works well. Just keep in mind that rye gives it that classic touch.

→ What if I don’t have Thousand Island dressing?

No problem. You can whip up your own Thousand Island or go with Russian dressing for a tangier kick.

→ Can I prep this dish early?

Absolutely. You can get it ready ahead of time, pop it in the fridge, and bake it when you're ready. Just add a little extra cooking time.

→ How can I make this meat-free?

Just swap out the corned beef for sautéed mushrooms or your favorite plant-based substitute.

→ What’s the best way to store leftovers?

Keep leftovers in a sealed container in the fridge for up to three days. Reheat in the oven or microwave before eating.