Can I make this recipe lighter without losing the flavor?

Absolutely! Try using turkey pastrami instead of corned beef and reduced-fat Swiss cheese. You can also use a lighter version of Thousand Island dressing. The essence of the dish remains intact while accommodating different dietary needs.

How do I know when my Reuben Bake is perfectly done?

Look for a beautiful golden top with bubbling edges and a center that's set but still moist. When you insert a knife in the center, it should come out warm. The aroma will have mellowed, and the color will have deepened to a rich amber.

Can I prepare this for a larger gathering?

Definitely! Simply double all ingredients and divide between two baking dishes. You might need to add 5-10 minutes to the baking time. It's a perfect dish for bringing people together around the table.

What can I serve with this to create a complete meal?

Balance is key! A simple green salad with vinaigrette cuts through the richness beautifully. For a complete deli-inspired meal, add a small bowl of coleslaw and some crisp apple slices. Let this bake be the star of your table.

Reuben Bake with Layers of Corned Beef

Description

This irresistible Reuben Bake transforms the classic sandwich flavors into a comforting casserole. Layers of rye bread, corned beef, sauerkraut, and Swiss cheese are bound together with a creamy Thousand Island mixture for a dish that’s perfect for family dinners or potlucks. Each bite delivers the perfect balance of tangy, savory, and creamy elements that make the traditional Reuben so beloved.

Ingredients

Scale

8 slices rye bread, torn into 1-inch pieces
1 pound thinly sliced corned beef, roughly chopped
2 cups sauerkraut, well drained
3 cups shredded Swiss cheese, divided
1 cup Thousand Island dressing
4 large eggs
1 cup milk
2 tablespoons Dijon mustard
2 teaspoons caraway seeds, divided
3 tablespoons butter, melted

1/4 teaspoon black pepper

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Instructions

Prepare the baking dish: Preheat oven to 350°F (175°C). Brush a 9×13 inch baking dish with 1 tablespoon of the melted butter.
Create the base layer: Arrange the torn rye bread pieces evenly across the bottom of the prepared baking dish.
Begin layering: Place half of the chopped corned beef over the bread layer, followed by half of the drained sauerkraut, and then 1 cup of shredded Swiss cheese.
Prepare the binding mixture: In a medium bowl, whisk together the Thousand Island dressing, eggs, milk, Dijon mustard, 1 teaspoon of caraway seeds, remaining melted butter, and black pepper until well combined.
Add first liquid layer: Pour half of the Thousand Island mixture over the layered ingredients in the baking dish.
Complete the layers: Add the remaining corned beef, then the remaining sauerkraut, followed by 1 cup of Swiss cheese. Pour the remaining Thousand Island mixture over everything.
Add final topping: Sprinkle the remaining 1 cup of Swiss cheese over the top and dust with the remaining teaspoon of caraway seeds.
Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes until the casserole is bubbling around the edges and the top is golden brown.
Rest and serve: Remove from the oven and let rest for 10-15 minutes before slicing into portions and serving.

Notes

For best results, make sure the sauerkraut is very well drained to prevent a soggy casserole.
This dish can be assembled up to 24 hours in advance and refrigerated until ready to bake.
For extra flavor, try mixing some Russian dressing with the Thousand Island.
Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Calories: 485
Sugar: 8g
Sodium: 980mg
Protein: 22g
Cholesterol: 175mg