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Classic Reuben Bake

A cozy casserole that transforms the flavors of a classic Reuben sandwich into an easy, cheesy bake perfect for busy weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 8 servings
Course: Casserole, Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound corned beef, roughly chopped or shredded Leftovers or deli-style both work.
  • 12 ounces sauerkraut, well drained and lightly squeezed Drain well to avoid a soggy bake.
  • 8 ounces shredded Swiss cheese About 2 cups.
  • 1 cup Thousand Island or Russian dressing Store-bought or homemade.
  • 1 package refrigerated crescent roll dough OR 6–8 cups cubed rye or hearty bread (stale bread is great).
  • 2 tablespoons butter, melted For greasing and adding flavor.
  • 1 tablespoon Dijon mustard Optional, adds brightness.
  • 1 teaspoon caraway seeds Optional.
  • Freshly ground black pepper To taste.
  • 2 tablespoons chopped fresh parsley For garnish, optional.

Method
 

Preheat and Prep
  1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
Prepare the Bread Base
  1. If using crescent dough: unroll and press it into the bottom of the dish to form a crust. Brush with melted butter.
  2. If using bread cubes: toss the cubed rye in melted butter and spread evenly in the dish.
Layer the Corned Beef
  1. Scatter chopped corned beef evenly over the bread or dough, breaking larger chunks into bite-sized pieces.
Add Sauerkraut and Flavor
  1. Spread the drained sauerkraut over the corned beef. Sprinkle caraway seeds if desired, and add a light grind of black pepper.
Mix the Dressing
  1. In a small bowl, stir together the Thousand Island dressing and Dijon mustard (if using). Drizzle half the mixture over the sauerkraut layer.
Cheese Bliss
  1. Sprinkle 1 1/2 cups of shredded Swiss cheese evenly across the top. Reserve a little cheese for the final layer.
Finish and Bake
  1. Drizzle the remaining dressing over the cheese, top with reserved cheese, cover loosely with foil, and bake for 20 minutes.
  2. Remove the foil and bake another 10–12 minutes until cheese is melted and bubbly and the top is golden.
Rest and Serve
  1. Let the bake sit for 5–10 minutes to set before serving. Garnish with parsley and serve warm.

Notes

Leftovers can be reheated in the oven or microwave. Assemble the casserole a day prior for easy baking.