Description
This Reuben Bake transforms the beloved deli sandwich into a cheesy, hearty casserole with layers of corned beef, sauerkraut, Swiss cheese, and rye bread croutons, all baked in a creamy Thousand Island sauce. Perfect for St. Patrick’s Day, potlucks, or a comforting weeknight dinner!
Ingredients
8 slices of rye bread, cubed
1 pound thinly sliced or shredded corned beef
1 can (14 ounces) sauerkraut, drained and rinsed
2 cups grated Swiss cheese
1 cup Thousand Island dressing
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a baking dish to prevent sticking.
Prepare Ingredients: Cube the rye bread slices, shred or thinly slice the corned beef, and drain and rinse the sauerkraut.
Layer Ingredients: Begin by layering half of the cubed rye bread in the bottom of the greased baking dish. Top with half of the corned beef, followed by half of the sauerkraut. Sprinkle half of the grated Swiss cheese over the sauerkraut layer.
Add Dressing: Drizzle half of the Thousand Island dressing evenly over the cheese layer.
Repeat Layers: Repeat the layering process with the remaining ingredients: rye bread, corned beef, sauerkraut, and Swiss cheese.
Finish with Dressing: Drizzle the remaining Thousand Island dressing evenly over the top layer of cheese.
Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for approximately 25-30 minutes, or until the cheese is melted and bubbly.
Notes
Once baked, remove the foil and allow the Reuben Bake to cool slightly before serving. Cut into squares and serve hot.