Homemade Reuben Bake

Last winter, after a long soccer practice, my son came home shivering and hungry. I had a Reuben Bake in the oven, and the smell of toasted rye, corned beef, and bubbling Swiss cheese hit him before he even stepped inside. He stood in the kitchen, shoes still on, just grinning. That night, everyone had seconds—and leftovers didn’t stand a chance.

That bake reminded me why I love cozy, fuss-free meals that deliver big flavor. This isn’t just a warm dish; it’s something that brings everyone to the table fast. With layers of tangy kraut, creamy dressing, and salty beef, it’s comfort food reimagined for busy home cooks who want more flavor with less cleanup.

Short Description

A cozy, cheesy casserole that transforms the classic Reuben sandwich into an easy, shareable bake—with layers of rye bread, corned beef, sauerkraut, Swiss cheese, and creamy dressing.

Ingredients

Main ingredients

• 8 slices rye bread (about 300 g), crusts trimmed, cut into cubes
• 400 g thinly sliced corned beef
• 300 g sauerkraut, drained and lightly squeezed

Cheese & Dressing

• 200 g Swiss cheese, shredded
• 120 ml mayonnaise
• 60 ml sour cream
• 2 tbsp Dijon mustard
• 1 tsp honey (optional, for balance)
• 1 tsp Worcestershire sauce

Seasonings or optional items

• ½ tsp onion powder
• ½ tsp garlic powder
• Pinch of freshly ground black pepper
• 1 tbsp fresh parsley, chopped (for garnish)

Substitutions

• Vegan: Use plant-based corned “beef,” vegan mayo/crème, and vegan Swiss alternative
• Low-sodium: Choose low-sodium sauerkraut and reduce mayo to 90 ml
• Gluten-free: Use gluten-free bread instead of rye

Tools Needed

• Baking dish (20×30 cm)
• Mixing bowls (large and medium)
• Whisk or fork
• Grater
• Spatula

Step-by-Step Cooking Instructions

Step 1: Prep the dressing
In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, honey, Worcestershire sauce, onion powder, garlic powder, and a pinch of pepper. The mixture should be creamy and smooth with a bit of tang.

Step 2: Layer the bake
Spread half the cubed rye bread evenly in the baking dish. Top with half the corned beef, half the sauerkraut, and half the shredded Swiss cheese. Repeat with the remaining ingredients, ending with a final layer of cheese.

Step 3: Pour and press
Drizzle the dressing evenly over the top. Use a spatula to gently press everything down so the layers are compact and bake evenly.

Step 4: Bake until golden and bubbly
Place the dish in a preheated oven at 180 °C (350 °F). Bake for 25–30 minutes, or until the top is golden and the edges are bubbling.

Why You’ll Love This Recipe

• Easy one-dish meal with layered Reuben flavor
• Feeds a crowd with minimal prep
• Kid-friendly but grown-up satisfying
• Customizable for dietary needs

Helpful Tips and Cooking Notes

• Drain sauerkraut well to avoid soggy layers
• Use fresh or day-old rye bread; skip toasting
• Double the recipe in two dishes if feeding a large group
• Let rest 5 minutes before slicing to help it set
• Reheat in the oven to revive texture

Nutritional Benefits & Fun Facts

Sauerkraut is full of probiotics that support gut health, while Swiss cheese is a great source of calcium. Corned beef provides iron and B12. Want to cut calories? Sub half the mayo for Greek yogurt for a creamy but lighter base.

Final Dish & Serving Suggestions

Once out of the oven, the top is beautifully golden, the cheese melts into the layers, and the aroma is tangy and savory. Serve slices warm with a crisp green salad, roasted vegetables, or even a spoon of apple slaw for contrast.

Storage and Reheating Tips

• Refrigerate leftovers in an airtight container for up to 4 days
• Freeze individual slices, wrapped tightly, for up to 2 months
• Reheat in a 160 °C (320 °F) oven for 10–12 minutes until heated through
• Avoid microwaving for too long—go low and slow to keep texture

Frequently Asked Questions (FAQs)

1. Can I use cooked roast beef instead of corned beef?
Yes, just season it with salt and pepper so it mimics the savoriness of corned beef.

2. Is it possible to make this gluten-free?
Absolutely. Gluten-free bread holds up well in this bake—it just might be a little softer.

3. Can I prep this the night before?
Yes. Assemble and refrigerate covered. Add 5 extra minutes to the bake time.

4. What’s the best bread if I don’t have rye?
Pumpernickel or a hearty seeded whole-grain bread works nicely.

5. How do I keep it from getting soggy?
Drain the kraut well, press the bake firmly before baking, and let it rest before cutting.

Final Thoughts

This Reuben Bake is one of those reliable, crowd-pleasing meals that hits every craving: creamy, tangy, crunchy, melty. It’s a sandwich-inspired dinner that feels comforting but never boring.

If it made your evening easier or tastier, leave a comment or tag me on Instagram—I’d love to see how yours turned out.