Reuben Bake with Layers of Corned Beef, Sauerkraut, and Swiss Cheese
This Reuben Bake captures all the flavors of the classic sandwich in casserole form, with layers of corned beef, sauerkraut, Swiss cheese, rye bread, and creamy Thousand Island dressing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 10 1x
- Method: Main Dish
- Cuisine: American
Ingredients
Scale
- 1 pound sauerkraut, rinsed, drained, and liquid squeezed out
- 1 pound sliced corned beef, coarsely chopped
- 12 slices Swiss cheese or 2 1/2 cups shredded Swiss cheese
- 1 cup Thousand Island dressing
- 6 slices rye bread, cubed or cut into smaller pieces
- 2 tablespoons melted butter
- 1/2 teaspoon ground black pepper
- 1 teaspoon sea salt
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish with nonstick cooking spray, oil, or butter.
- Spread the sauerkraut evenly over the bottom of the dish, season with sea salt and black pepper, then layer the corned beef over the sauerkraut.
- Layer the Swiss cheese over the corned beef, spread the Thousand Island dressing evenly over the cheese, and top with the cubed rye bread.
- Drizzle the melted butter over the bread, cover if desired, and bake for 30 minutes or until the bread is toasted and cheese is melted. Let cool slightly before serving.
Notes
Rinse the sauerkraut to reduce sourness if preferred, or skip for stronger flavor. For a crispier top, uncover for the last 10 minutes of baking. Serve with extra Thousand Island dressing on the side.
Nutrition
- Calories: 450
- Sugar: 8g
- Sodium: 1800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg