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

Scale

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