There’s nothing quite like a warm, cheesy casserole to bring the family together for dinner. This Homemade Reuben Bake Recipe transforms the classic deli sandwich into a hearty, layered bake that’s both easy to make and impossible to resist. It’s pure comfort in a dish.
This recipe takes me right back to my dad, James, and his love for hearty Sunday suppers. He adored the bold flavors of a good reuben. I know he would have grinned seeing it as a warm, cheesy casserole, declaring, “Now that’s a proper dinner.”
What Makes This Casserole So Special?
- Deconstructed Sandwich: Get all the classic reuben sandwich flavors, corned beef, Swiss cheese, sauerkraut, and rye, in an easy-to-serve casserole form.
- Simple Layers: The construction is straightforward, much like a lasagna, making it a simple process of layering ingredients.
- Crowd-Pleaser: This baked dish is perfect for a family dinner and is always a hit at potlucks and gatherings.
- Make-Ahead Friendly: You can assemble the casserole ahead of time, making it a fantastic option for busy weeknights.
The Heart and Soul of Our Reuben Bake
- 3 cups cooked shredded beef (or corned beef substitute)
- 1 ½ cups sauerkraut, well drained
- 2 cups shredded Swiss cheese
- ½ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons Dijon mustard
- 8 slices rye bread, cubed
- 2 tablespoons butter, melted
- Salt and pepper to taste
- Chopped chives for garnish
The Simple Tools That Make It Easy
My Go-To 9×13 Inch Baking Dish
A good, sturdy baking dish is essential for this casserole. It gives the layers plenty of room to settle and ensures everything bakes evenly to golden perfection.
My Trusty Large Mixing Bowl
I always reach for my biggest mixing bowl to combine the filling. It makes it so much easier to gently fold everything together without spilling.
Bringing It All Together, One Layer at a Time
A Little Prep Work Goes a Long Way
First things first, preheat your oven to 375°F (190°C) and lightly grease a medium baking dish. Getting everything ready beforehand makes the whole process feel calm and organized.
The Secret to That Creamy, Tangy Flavor
In a large bowl, whisk together the mayonnaise, sour cream, and Dijon mustard until it’s lovely and smooth. This creamy mixture is what brings all the flavors together.
Folding in the Good Stuff
Now, add the sauerkraut and shredded beef to the bowl. Mix it all gently until everything is evenly coated, and season with a little salt and pepper to your liking.
Building Our First Cozy Layer
It’s time to build the bake! Start by layering half of the rye bread cubes in your prepared baking dish. Follow that with half of the beef mixture and then half of the Swiss cheese.
Tucking In the Final Layer
Repeat the layers with the remaining bread, beef mixture, and cheese. Don’t worry about making it perfect; the rustic layers are part of its charm.
A Golden Kiss of Butter
Evenly drizzle the melted butter over the top layer. This is the secret to getting that wonderfully golden-brown, toasty top.
Baking Until It Sings
Bake the casserole uncovered for 25–30 minutes. You’ll know it’s ready when it’s bubbly around the edges and beautifully golden brown on top.
Giving It a Moment to Settle
Let it cool for about 10 minutes before slicing. This helps the layers set. Just before serving, garnish with some fresh chives for a touch of color and freshness.
A Quick Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and portion sizes you use. The values are calculated for informational purposes only.
A Lighter Take on a Classic
- Lighter Dressing: For a less rich version, try substituting the mayonnaise and sour cream with plain Greek yogurt. It still provides a creamy tang with less fat.
- Leaner Protein: Instead of corned beef, you could use sliced turkey or chicken for a leaner protein option.
- Extra Veggies: Feel free to mix in some finely chopped onions or bell peppers with the sauerkraut for an added nutritional boost.
How We Love to Enjoy It
- With a Crisp Salad: Because this bake is so rich and savory, it pairs beautifully with a simple green salad dressed in a light vinaigrette.
- A Side of Pickles: Serve with a side of classic dill pickles to enhance the tangy flavors of the casserole.
- With a Cup of Soup: For an extra cozy meal, pair a slice of the reuben bake with a warm bowl of tomato or potato soup.
A Few Little Secrets for Perfect Results
- The Sauerkraut Squeeze: Make sure to drain the sauerkraut very well, even giving it a gentle squeeze, to avoid excess moisture that can make the casserole watery.
- Watch for the Golden Glow: Keep a close eye on the bake. Overbaking can make the top too dark and the inner layers dry. You want it bubbly and golden, not burnt.
- Patience is a Virtue: It’s tempting to dig right in, but letting the casserole rest for at least 10 minutes is crucial. This allows the cheesy layers to set, ensuring cleaner slices.
Keeping the Goodness for Later
To store leftovers, allow the bake to cool completely before covering it tightly or transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days. You can also freeze it for up to two months. Thaw overnight in the fridge and reheat in the oven until warmed through.
From My Kitchen to Yours
This Homemade Reuben Bake is more than just a dinner; it’s a dish full of warmth, comfort, and memories. I hope that when you make it, the wonderful aroma fills your home and brings your loved ones to the table. May it help you create your own beautiful memories, just as it has for my family.
Your Questions, Answered with a Smile
What if I don’t have the right bread?
Absolutely. While rye bread gives it that classic reuben flavor, any hearty bread like pumpernickel or even a sturdy sourdough would work well.
Can I try this with a flaky crust?
Yes, some variations use crescent roll dough for the top and bottom layers instead of bread cubes. This creates a flakier, more pastry-like casserole.
Can I get a head start on dinner?
Yes, this is a great make-ahead meal. You can assemble the entire casserole, cover it, and keep it in the refrigerator for up to 24 hours before baking.
Print
Homemade Reuben Bake Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
A warm, cheesy casserole that transforms the classic Reuben sandwich into a hearty, layered bake packed with corned beef, Swiss cheese, and sauerkraut — pure comfort in a dish.
Ingredients
- 3 cups cooked shredded beef (or corned beef substitute)
- 1 ½ cups sauerkraut, well drained
- 2 cups shredded Swiss cheese
- ½ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons Dijon mustard
- 8 slices rye bread, cubed
- 2 tablespoons butter, melted
- Salt and pepper to taste
- Chopped chives for garnish
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a medium baking dish.
- In a large bowl, whisk together mayonnaise, sour cream, and Dijon mustard until smooth.
- Add sauerkraut and shredded beef to the bowl, mix gently, and season with salt and pepper.
- Layer half of the rye bread cubes in the prepared baking dish.
- Spread half of the beef mixture over the bread, then top with half of the Swiss cheese.
- Repeat layers with the remaining bread, beef mixture, and cheese.
- Drizzle melted butter evenly over the top.
- Bake uncovered for 25–30 minutes, until bubbly and golden brown.
- Let cool for 10 minutes before slicing and garnish with chopped chives before serving.
Notes
Drain the sauerkraut thoroughly to avoid excess moisture. For a lighter version, substitute mayonnaise and sour cream with Greek yogurt or use leaner protein like turkey or chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 3g
- Sodium: 950mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
Keywords: reuben bake, casserole, corned beef, Swiss cheese, sauerkraut, comfort food