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Homemade Reuben Bake with Rye Bread

A square slice of homemade Reuben bake with corned beef, sauerkraut, and melted Swiss cheese on rye bread.
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Transform the classic deli sandwich into a hearty, shareable casserole using corned beef, sauerkraut, Swiss cheese, and rye bread.

Ingredients

Scale
  • 1 pound sliced corned beef, chopped
  • 1 (16 ounce) can sauerkraut, drained well and squeezed dry
  • 1 cup Russian dressing
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 4 cups cubed rye bread (about 6–8 slices)
  • 1 1/2 cups shredded Swiss cheese, divided
  • 2 large eggs
  • 1/2 cup milk
  • 1 tablespoon melted butter

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the chopped corned beef, drained sauerkraut, Russian dressing, Dijon mustard, Worcestershire sauce, black pepper, and garlic powder. Mix these ingredients until they are evenly coated.
  3. Add the cubed rye bread to the meat and sauerkraut mixture. Gently toss everything together so the bread begins to absorb some of the moisture.
  4. Stir in 1 cup of the shredded Swiss cheese into the mixture. Transfer this entire mixture to the prepared baking dish, spreading it into an even layer.
  5. In a separate small bowl, whisk together the eggs, milk, and melted butter. Pour this egg mixture evenly over the top of the casserole.
  6. Sprinkle the remaining 1/2 cup of Swiss cheese over the top layer.
  7. Bake for 30 to 35 minutes, or until the casserole is heated through and the cheese on top is melted and lightly golden brown.
  8. Let the **Easy Reuben Casserole Recipe** rest for 5 to 10 minutes before cutting and serving.

Notes

  • For a richer flavor, use deli-style marbled rye bread. Cut the bread into 1-inch cubes the day before and let them dry out slightly for a better texture in the bake.
  • If you prefer a tangier flavor, rinse the sauerkraut briefly before squeezing it dry.
  • You can prepare this **Make Ahead Casseroles for Potlucks** dish up to 24 hours in advance. Cover it and refrigerate. Add about 10 minutes to the baking time if baking straight from the refrigerator.
  • Serve with dill pickles on the side for a classic deli flavor.

Nutrition

Find it online: https://cookingbycarla.com/homemade-reuben-bake-with-rye-bread/