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Homemade Reuben Bake Casserole

A warm, cheesy casserole made with rye bread, corned beef, sauerkraut, creamy Reuben dressing, and Swiss cheese. It has the familiar flavors of a Reuben sandwich in an easy baked dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups cubed rye bread
  • 12 oz cooked corned beef, chopped
  • 2 cups sauerkraut
  • 1 cup Thousand Island or Russian dressing
  • 2 cups shredded Swiss cheese
  • 2 tbsp melted butter
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper

Equipment

  • 9×13-inch baking dish
  • Large mixing bowl
  • Colander or fine strainer
  • Spatula or large spoon
  • Measuring cups and spoons

Method
 

  1. Gather and prepare all ingredients.
  2. Drain the sauerkraut well to remove excess liquid.
  3. Toss rye bread cubes with melted butter, garlic powder, and black pepper.
  4. Grease a 9×13-inch baking dish and spread the rye bread across the bottom.
  5. Add the chopped corned beef and drained sauerkraut in even layers.
  6. Spread the dressing over the corned beef and sauerkraut.
  7. Sprinkle the shredded Swiss cheese evenly over the top.
  8. Bake uncovered at 350°F for 25–30 minutes, until hot and bubbly.
  9. Let the casserole rest for 5–10 minutes before serving.

Notes

  • Drain the sauerkraut well to help prevent a watery casserole.
  • Slightly stale rye bread can help the casserole hold its texture.
  • Leftover cooked corned beef works well.
  • Swiss cheese gives the casserole its classic Reuben flavor.
  • Refrigerate leftovers in a covered container and reheat until hot throughout.