Reuben Bake

Look, I’m obsessed with Reuben sandwiches.

But here’s the thing. Making them for a crowd? Total nightmare. You’re standing over a hot griddle, flipping sandwiches one by one while everyone waits around hungry.

Not anymore.

This Reuben Bake takes everything you love about that classic deli sandwich and turns it into one big, beautiful casserole. We’re talking tender corned beef, tangy sauerkraut, melty Swiss cheese, and rye bread all mixed with creamy Thousand Island dressing.

Then you just bake it.

That’s it. No grilling. No stress. Just pure comfort food that feeds everyone at once.

Why This Recipe Works

Let me tell you why this has become my go-to for feeding people:

• It feeds a crowd. Game day? Potluck? Family dinner? One pan does it all.
• Super easy to put together. Just layer everything in a dish. The oven handles the rest.
• You can make it ahead. Assemble it in the morning, stick it in the fridge, and bake it when you’re ready.
• All those classic flavors. Every single bite tastes like a real Reuben. Tangy. Savory. Cheesy. Perfect.
• Won’t break the bank. Simple ingredients that stretch to feed the whole family.

What You Need to Know First

Time breakdown:

• Getting everything ready: 15 minutes
• Baking: 30 minutes
• Total time from start to finish: 45 minutes

How many people does this feed?

6 to 8 people as a main dish.

Got more mouths to feed? Double everything and grab a bigger pan. Easy.

Is this hard to make?

Not at all. If you can layer ingredients and turn on an oven, you’re golden. Perfect for beginners.

Tools You’ll Need

Nothing fancy here:

• 9×13-inch baking dish
• A couple mixing bowls
• Measuring cups and spoons
• Aluminum foil
• Sharp knife
• Cutting board

What Goes Into a Reuben Bake

Here’s your shopping list:

The Main Ingredients:

• Rye Bread: 8-10 slices, cut into cubes (pumpernickel works great too)
• Corned Beef: 1 pound from the deli, chopped up
• Sauerkraut: 2 cups, drained really well
• Swiss Cheese: 2 cups shredded
• Thousand Island Dressing: 1 cup (grab it from the store or make your own)
• Butter: 3 tablespoons, melted
• Eggs: 3 large ones
• Milk: 1 cup whole milk
• Caraway Seeds: 1 teaspoon (optional, but it adds that authentic rye flavor)
• Salt and Pepper: However much you like

Ways to Mix It Up

I love experimenting with this recipe. Here are some ideas:

• Make it lighter. Swap the corned beef for turkey.
• Extra tangy. Add dill pickle slices between the layers.
• Different bread. Try marble rye, whole wheat, or even sourdough.
• Spice it up. Mix hot sauce into the dressing or sprinkle some red pepper flakes.
• Russian twist. Use Russian dressing instead of Thousand Island.

How to Make It (The Easy Way)

1. Get Your Oven Ready

Crank it to 350 degrees.

Grab your 9×13-inch pan and grease it up with butter or cooking spray.

2. Drain That Sauerkraut

This step matters. A lot.

Wrap the sauerkraut in a clean kitchen towel or bunch of paper towels. Squeeze out as much liquid as you possibly can.

Skip this? Your casserole turns into a soggy mess. Trust me on this one.

3. Start Layering

Here’s where it gets fun.

Spread half your bread cubes on the bottom. Then add half the corned beef. Then half the sauerkraut. Then half the cheese.

Drizzle half the Thousand Island dressing over everything.

Now do it again. Same order. Use up all your remaining ingredients.

4. Whisk Up the Egg Mixture

Grab a bowl. Crack in your eggs. Add the milk, melted butter, caraway seeds (if you’re using them), salt, and pepper.

Whisk it all together until it’s smooth.

Pour this mixture evenly over your layered casserole.

5. Let It Soak

Walk away for 10 minutes.

I know you want to throw it in the oven right away. But this resting time lets the bread soak up that eggy goodness. Makes a huge difference.

6. Into the Oven It Goes

Cover your dish with aluminum foil. Bake for 20 minutes.

Then take off the foil. Bake another 10 minutes.

You’re looking for a golden brown top with cheese that’s all bubbly and melted.

7. Be Patient (Just a Little)

Let it cool for 5 minutes before you cut into it.

I know. I know. It smells amazing.

But this short rest helps everything set up. Your slices will actually hold together instead of falling apart.

Making It Look Good

Cut the bake into squares right in the pan. Each piece should show off those beautiful layers—the bread, the meat, the kraut, that melted cheese.

Want to dress it up? Sprinkle some fresh parsley or a few caraway seeds on top.

What to Serve With It

This casserole is rich and filling. Keep the sides simple:

• A crisp green salad. Something with a light vinaigrette cuts through all that richness.
• Classic potato salad. You know, the kind you get at the deli.
• Coleslaw. Creamy or vinegary—both work great.
• Pickles. Dill pickles on the side are basically mandatory.
• A bowl of soup. Tomato or potato soup makes this a complete meal.

Leftovers and Storage

In the fridge:

Put leftovers in an airtight container. They’ll keep for 3 days.

Reheat single servings in the microwave. Or warm the whole thing covered in a 300-degree oven.

In the freezer:

Wrap cooled portions tight in plastic wrap. Then wrap again with foil.

Good for 2 months frozen.

Thaw in the fridge overnight before reheating.

Make-ahead tip:

Assemble the whole thing up to 24 hours early. Cover it and stick it in the fridge. When you’re ready to eat, just bake it like normal.

My Best Tips for Success

I’ve made this recipe a bunch of times. Here’s what I’ve learned:

Squeeze that sauerkraut like you mean it.

Seriously. Extra moisture is your enemy here. Take your time and get out every drop you can.

Buy good corned beef.

Hit the deli counter. Get it fresh. The canned stuff? Not even close to the same.

Don’t rush the resting times.

Both of them matter. The 10 minutes before baking lets the bread absorb the egg mixture. The 5 minutes after baking helps everything set.

Try different cheeses.

Swiss is traditional and delicious. But I’ve mixed in some Gruyere or provolone before. Both were fantastic.

Keep an eye on that cheese.

If the top starts browning too fast, just tent some foil over it for the last few minutes.

Nutrition Info

Nutrient	Per Serving (1/8 of recipe)
Calories	385
Total Fat	24g
Saturated Fat	12g
Cholesterol	145mg
Sodium	1240mg
Total Carbohydrates	22g
Dietary Fiber	3g
Sugars	5g
Protein	22g

These numbers are estimates. They’ll vary depending on what brands you use.

Questions People Always Ask Me

Does the bread need to be stale?

Nope. Fresh bread works perfectly fine. The egg mixture softens it up while it bakes.

I hate sauerkraut. Can I still make this?

You could try coleslaw mix instead. But fair warning—it won’t taste like a traditional Reuben anymore.

What if I can’t eat eggs?

The eggs bind everything together. Without them, the texture changes a lot. You could try using extra dressing and really pressing down the layers. But it won’t be quite the same.

How do I know when it’s done baking?

Look for a golden brown top. Bubbly, melted cheese. And if you want to be precise, the internal temperature should hit 160 degrees.

Can I add mustard?

Yes! Spread some spicy brown mustard or Dijon between the layers. Adds great flavor.

Final Thoughts

This Reuben Bake has saved me so many times when I needed to feed people.

It’s got all the tangy, savory, cheesy goodness of the sandwich. But in casserole form. Which means less work and more time actually enjoying your meal.

Make it for a weeknight dinner when you’re tired. Bring it to a potluck and watch it disappear. Serve it on game day.

It works every single time.

The best part? It tastes like you put in way more effort than you actually did.

Give it a try. I think you’re going to love it.