Go Back

Savory Reuben Bake

A delightful casserole that combines all the signature flavors of a Reuben sandwich into an easy-to-make dish, perfect for busy weeknights or gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 8 slices slices of rye or pumpernickel bread
  • 1 pound sliced corned beef
  • 1 cup sauerkraut, drained and squeezed
  • 2 cups shredded Swiss cheese
  • 1 cup Thousand Island dressing or Russian dressing
Egg Mixture Ingredients
  • 4 large eggs
  • 2 cups milk
  • Salt and pepper, to taste
Garnish
  • Fresh parsley, chopped (for garnish) Optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Layer half of the slices of bread at the bottom of a greased 9x13 inch baking dish.
  3. Top the bread with half of the corned beef, followed by half the sauerkraut, then sprinkle on a cup of Swiss cheese. Repeat the layering until all ingredients are used, finishing with a final layer of bread.
  4. In a mixing bowl, whisk together the eggs, milk, salt, and pepper. Pour the mixture evenly over the layered ingredients.
Baking
  1. Cover with foil and bake in the preheated oven for about 30 minutes.
  2. Remove the foil and bake for an additional 15-20 minutes or until the top is golden and bubbly.
Serving
  1. Let it cool for about 5-10 minutes before serving. Garnish with fresh parsley if desired.

Notes

Make ahead by assembling the night before and refrigerating overnight. You can use turkey or pulled pork in place of corned beef for variations. Leftovers can be stored in an airtight container in the fridge for up to 3 days.