Homemade Reuben Bake – Page 2

Equipment You’ll Need

Preheat the Oven: Start by preheating your oven to 375°F (190°C).
Cube the Bread: Cut the rye bread into bite-sized cubes and set aside. You want enough to cover the base of your baking dish in a single layer.
Shred the Corned Beef: If you’re using leftover cooked corned beef, shred or chop it into small pieces. If using deli-style, simply chop it into bite-sized pieces.
Drain the Sauerkraut: Make sure to drain the sauerkraut well. If it’s too wet, your bake may turn out soggy.

Layer the Bread: Spread the cubed rye bread evenly across the bottom of your greased 9×13 inch baking dish.
Add the Corned Beef: Distribute the corned beef evenly over the bread cubes.
Top with Sauerkraut: Sprinkle the drained sauerkraut over the corned beef layer.
Sprinkle the Cheese: Add the shredded Swiss cheese as the final layer, covering the sauerkraut completely.

Whisk the Dressing: In a small bowl, whisk together the mayonnaise, Thousand Island dressing, Dijon mustard, salt, and pepper. You can adjust the seasonings to taste.
Drizzle Over the Bake: Pour the dressing mixture evenly over the layered ingredients in the baking dish.

Prepare the Topping: In a small bowl, combine the melted butter, grated Parmesan cheese, and caraway seeds (if using).
Brush Over the Bake: Brush the buttery topping over the surface of the casserole for extra flavor and crunch.

Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly and the top is golden brown.
Cool and Serve: Allow the casserole to cool for a few minutes before slicing and serving. This helps the layers set and makes it easier to dish out.

Drain the Sauerkraut: Make sure the sauerkraut is well-drained to avoid sogginess. You can even press it lightly with a paper towel.
Make it Crispier: For a crispy top, finish the casserole under the broiler for 2-3 minutes after baking, but keep a close eye on it to prevent burning.
Customize the Cheese: While Swiss cheese is traditional, feel free to mix in or substitute with mozzarella, provolone, or even a sharp cheddar for a twist.
Low-Carb Option: For a low-carb version, skip the bread and layer the corned beef, sauerkraut, and cheese directly in the baking dish. Bake the same way!

In the Fridge: Store leftovers in an airtight container in the fridge for up to 3-4 days.

In the Oven: Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
In the Microwave: For a quicker option, reheat individual portions in the microwave for 1-2 minutes, though the bread may not stay as crisp.

Freezer-Friendly: You can freeze the baked Reuben casserole by wrapping it tightly in plastic wrap and aluminum foil. It will keep in the freezer for up to 2 months. To reheat, thaw in the fridge overnight and bake at 350°F until heated through.

This Homemade Reuben Bake is a hearty dish on its own, but if you want to pair it with something, here are a few ideas:

Pickles: A side of dill pickles or pickled vegetables adds a bright, tangy contrast to the rich casserole.
Coleslaw: Serve with a simple cabbage coleslaw for a crunchy, refreshing side.
Potato Salad: A creamy or mustardy potato salad complements the flavors of the corned beef and sauerkraut beautifully.
Beer: Pair with a cold, crisp lager or a dark beer like a stout to match the hearty flavors of the Reuben bake.