Here’s a delicious recipe for a Reuben Bake, which layers corned beef, sauerkraut, Swiss cheese, and a savory sauce. It’s a great twist on the traditional Reuben sandwich, baked into a comforting casserole!
Ingredients:
For the Reuben Bake:
- 1 loaf of rye bread (or about 8-10 slices of rye bread)
- 1 lb corned beef (sliced thin or shredded)
- 2 cups sauerkraut (drained and squeezed of excess liquid)
- 2 cups shredded Swiss cheese
- 2 tbsp butter (melted, for greasing)
For the Reuben Sauce:
- 1/2 cup Russian dressing (or Thousand Island dressing)
- 2 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp pickle juice (optional, for extra tang)
Instructions:
- Prepare the bread:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with melted butter.
- Cut the rye bread into cubes or slices (whichever you prefer) and spread it evenly in the bottom of the baking dish.
- Layer the ingredients:
- Evenly layer the corned beef over the bread. Add half of the Swiss cheese and spread the sauerkraut on top.
- Add another layer of corned beef, then the remaining Swiss cheese.
- Make the sauce:
- In a small bowl, mix together the Russian dressing, Dijon mustard, Worcestershire sauce, and pickle juice (if using). Stir well to combine.
- Assemble and bake:
- Pour the Reuben sauce evenly over the top of the casserole, ensuring all layers are covered.
- Cover the baking dish with foil and bake for 25-30 minutes, until everything is hot and the cheese is melted.
- Final touches:
- After baking, remove the foil and bake for an additional 10-15 minutes to get a golden, crispy top.
- Let it cool for a few minutes before serving.
Tips:
- You can add a little bit of caraway seeds on top for extra flavor if you’d like to capture that true rye bread taste.
- If you like extra cheese, feel free to add more Swiss or even some provolone.
Serve this bake with some extra dressing on the side for dipping, and enjoy!
