Oh, friends, let me tell you about the Homemade Reuben Bake! This dish… it’s practically a legend in my house. I remember the first time I made it. My youngest, bless his heart, was going through a picky-eater phase that felt like it would last forever. Sandwiches were OUT. Anything green? Absolutely not. But I had this craving for a Reuben, you know, that salty, tangy, cheesy goodness? So, I thought, why not deconstruct it, bake it, and hope for the best? The result? A Homemade Reuben Bake that had everyone, even picky-pants, clamoring for seconds.

The layers of corned beef, sauerkraut, and Swiss cheese bubbling together, the rye bread transformed into a crispy, comforting crust… It’s truly a sensory experience. The aroma alone is enough to make your mouth water.

This recipe is my go-to when I need something hearty and satisfying, but without all the fuss of individual sandwiches. It’s perfect for potlucks, game days, or just a cozy weeknight dinner. I know weeknights can be crazy, and finding a meal everyone loves feels like winning the lottery. That’s why I’m so excited to share this Homemade Reuben Bake recipe with you. It’s simple, adaptable, and a guaranteed crowd-pleaser.

So, grab your apron, and let’s get baking! I promise, this will become a family favorite in your house, too. Are you ready to make a Homemade Reuben Bake? It will be so delicious! Your family will absolutely love this Homemade Reuben Bake! I know mine sure does, and I am positive that you will soon be obsessed with this Homemade Reuben Bake recipe too. This easy Homemade Reuben Bake recipe is sure to be a hit. Don’t hesitate, let’s get right into it!

Ingredients

Okay, let’s talk ingredients. Here’s what you’ll need to whip up this amazing Homemade Reuben Bake.

1 pound corned beef, thinly sliced: Now, I usually get mine from the deli counter. It’s just easier that way. But if you’re feeling ambitious, you can totally cook your own corned beef. Just make sure it’s nice and tender before slicing. I like to use USDA recommendations for meat products, especially the corned beef. You can read more at FoodSafety.gov, but I will leave it to you to do the research. The USDA’s guidelines ensure that you’re handling and cooking your corned beef safely, which is crucial for preventing foodborne illnesses. Always check the internal temperature with a meat thermometer to confirm it has reached a safe temperature.

1 (14 ounce) can sauerkraut, rinsed and well drained: Don’t skip the rinsing! It gets rid of that extra tang. I’ve also experimented with different types of sauerkraut. Some are milder than others, so find one you like. Rinsing sauerkraut is essential because it reduces the sodium content and acidity, balancing the overall flavor profile of the bake. Different brands and fermentation processes can result in varying levels of tanginess, so tasting and choosing your favorite is part of the fun!
8 ounces Swiss cheese, shredded: I always buy a block and shred it myself. It melts so much better than the pre-shredded stuff. Plus, you can sneak a few bites while you’re at it! Pre-shredded cheese often contains cellulose or potato starch to prevent clumping, which can inhibit melting. Shredding your own cheese from a block ensures a smoother, creamier melt, essential for that gooey, cheesy top.
1 cup Thousand Island dressing: This is where you can really make it your own. I sometimes add a little horseradish for a kick. Store-bought is fine, but homemade is even better if you have the time. Thousand Island dressing provides the signature tangy and slightly sweet flavor that complements the corned beef and sauerkraut. Experimenting with additions like horseradish, smoked paprika, or a dash of hot sauce can elevate the flavor. Making your own dressing allows you to control the ingredients and customize it to your taste.

1 loaf rye bread, cubed: Day-old bread works best. It’s a little drier and will soak up the flavors without getting soggy. If you can’t find rye, pumpernickel is a good substitute. My family loves the Homemade Reuben Bake with rye, but pumpernickel adds a touch of sweetness too. Using day-old bread is crucial for preventing the bake from becoming mushy. The drier texture allows the bread to absorb the flavors of the other ingredients without losing its structure. Rye bread provides a traditional Reuben flavor, while pumpernickel offers a slightly sweeter, more robust alternative.
1/4 cup melted butter: This helps the bread get nice and golden brown. You can also use olive oil if you prefer. Melted butter adds richness and helps the bread cubes crisp up beautifully in the oven. Olive oil is a suitable substitute for a slightly different flavor profile and can be a healthier option.
Optional: Caraway seeds for garnish: These add a little extra flavor and make it look pretty. Caraway seeds provide a subtle anise-like flavor that complements the other ingredients in the Reuben bake. They also add a visual appeal, making the dish look more appetizing.

Budget-friendly tip: Corned beef can be pricey, so look for sales or buy it in bulk and freeze it. You can also use leftover corned beef from a St. Patrick’s Day celebration. I always make extra just so I can make this Homemade Reuben Bake!

Storage Hack: If you have leftover ingredients, store them separately in airtight containers in the refrigerator. That way, nothing gets soggy. It is best to follow general guidance from the USDA on corned beef and food safety. You can find out more about it at the USDA website, but I will leave it to you to do the research! My family goes through a lot of Homemade Reuben Bake.

Step-by-Step Instructions

Alright, let’s get cooking! Here’s how to make this mouthwatering Homemade Reuben Bake, step by step.

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. Trust me, you don’t want this sticking to the pan! A well-greased baking dish ensures that the Reuben bake doesn’t stick and makes it easier to serve. You can use cooking spray, butter, or oil to grease the dish.
In a large bowl, combine the cubed rye bread and melted butter. Toss until the bread is evenly coated. Spread the bread cubes in the prepared baking dish. This forms the base of your Homemade Reuben Bake. Coating the bread cubes evenly with melted butter is crucial for achieving a golden brown, crispy base. Make sure every piece is coated.
In another bowl, mix together the corned beef and Thousand Island dressing. Make sure the corned beef is well coated. I sometimes add a little Dijon mustard for extra zing. Combining the corned beef and Thousand Island dressing ensures that the meat is flavorful and moist. Dijon mustard adds a tangy kick that enhances the overall taste.

Spread the corned beef mixture evenly over the bread cubes. Don’t be shy! This is where all the flavor is. Distributing the corned beef mixture evenly ensures that every bite is packed with flavor. Don’t skimp on this layer!
Top with the drained sauerkraut. Make sure it’s spread evenly so every bite has that tangy goodness. When I didn’t drain the sauerkraut well enough the first time, the whole Homemade Reuben Bake was so soggy. I learned my lesson that day! Draining the sauerkraut thoroughly is essential for preventing a soggy bake. Spread it evenly to ensure consistent flavor in every bite.
Sprinkle the shredded Swiss cheese over the sauerkraut. Go ahead, pile it on! The more cheese, the better, right? A generous layer of Swiss cheese creates a gooey, melty topping that is irresistible. Don’t be afraid to use a lot of cheese!

Bake for 25-30 minutes, or until the cheese is melted and bubbly and the bread is golden brown. Keep an eye on it, because ovens can vary. Baking time can vary depending on your oven, so keep a close watch. The bake is ready when the cheese is melted and bubbly and the bread is golden brown.
If desired, sprinkle with caraway seeds before serving. It adds a nice touch! Caraway seeds add a subtle anise-like flavor and a visual appeal. They are optional, but highly recommended.
Let it cool for a few minutes before cutting and serving. This gives the cheese a chance to set up a bit. The Homemade Reuben Bake is still delicious, though! Letting the bake cool slightly allows the cheese to set up, making it easier to cut and serve.

Serve warm and enjoy! Watch as everyone’s eyes light up when they taste this Homemade Reuben Bake. Serve warm for the best flavor and texture. Enjoy the smiles on your family’s faces!

Tip: If you’re making this ahead of time, you can assemble it up to the point of baking. Just cover it with plastic wrap and store it in the refrigerator. Add about 10 minutes to the baking time. I have made Homemade Reuben Bake the night before when I knew the following day was going to be busy.

My family loves this Homemade Reuben Bake! Sometimes, I even make individual portions in ramekins for a fun twist. The Homemade Reuben Bake is sure to be a crowd pleaser.

Serving Ideas

Okay, so you’ve made this incredible Homemade Reuben Bake… now what? Here are some ideas for serving it up and making it a complete meal.

Side Dishes: This Homemade Reuben Bake is pretty hearty on its own, so you don’t need a ton of sides. A simple green salad with a light vinaigrette is a great way to balance out the richness. Or, if you’re feeling like something heartier, try some coleslaw or potato salad. A light, fresh side dish complements the richness of the bake.
Presentation: I like to cut the Homemade Reuben Bake into squares and arrange them on a platter. A sprinkle of fresh parsley or those caraway seeds we talked about earlier adds a nice pop of color. Presentation matters! Make your dish look as good as it tastes.

Occasions: This Homemade Reuben Bake is perfect for so many occasions! It’s great for casual get-togethers, game days, potlucks, or even a cozy weeknight dinner. I’ve even made it for brunch! This bake is versatile and suitable for any occasion.
Leftovers: If you happen to have any leftovers (which is rare in my house!), they’re fantastic the next day. You can reheat them in the oven or microwave. Or, get creative and use them to make Reuben sliders or grilled cheese sandwiches. The Homemade Reuben Bake transforms itself in so many delicious ways! Leftovers can be just as delicious as the original dish. Get creative with how you use them.
Portion Sizes: This recipe serves about 8-10 people, depending on how hungry everyone is. My family can easily polish off a whole pan in one sitting. I am not kidding! Adjust portion sizes based on your family’s appetite.

My family loves this Homemade Reuben Bake so much, it never lasts long in our house. I often double the recipe when I am expecting company. If I have extra Homemade Reuben Bake I might cube it into pieces for a dipping sauce for bread. It is so yummy that way.

FAQs

Alright, let’s tackle some frequently asked questions about this Homemade Reuben Bake. I get these questions all the time from friends and family, so I thought I’d share them with you.

Can I make this ahead of time? Absolutely! You can assemble the Homemade Reuben Bake up to 24 hours in advance. Just cover it tightly and store it in the refrigerator. Add about 10 minutes to the baking time. Preparing ahead of time can save you time and stress on busy days.

Can I freeze this? I don’t recommend freezing the assembled bake, as the bread can get soggy. However, you can freeze the leftover corned beef mixture. Freezing the assembled bake can affect the texture. Freezing the corned beef mixture is a better option.
Can I make this vegetarian? Yes! You can substitute the corned beef with marinated tempeh or portobello mushrooms. Just slice them thinly and sauté them until tender before adding them to the recipe. My vegetarian friends have raved about this version of Homemade Reuben Bake. Tempeh and portobello mushrooms are great substitutes for corned beef in a vegetarian version.
Can I use a different type of bread? Sure! While rye is traditional, you can also use pumpernickel, sourdough, or even regular white bread. Just make sure it’s sturdy enough to hold the toppings. Different types of bread can add unique flavors and textures to the bake.

Can I make this low-sodium? Yes! Look for low-sodium corned beef and sauerkraut. You can also use a low-sodium Thousand Island dressing or make your own. The Homemade Reuben Bake will still have plenty of flavor! Using low-sodium ingredients is a great way to reduce the sodium content without sacrificing flavor.
I don’t have Swiss cheese. What can I substitute? Gruyere, provolone, or even mozzarella would work in a pinch. Different types of cheese can be substituted based on your preference and what you have on hand.
My Homemade Reuben Bake is getting too brown on top. What should I do? Tent it with foil for the last 10 minutes of baking. Tenting with foil prevents the top from burning while allowing the inside to cook through.

I don’t have a 9×13 inch baking dish. Can I use a different size? Yes, you can use an 8×8 inch or 10×10 inch dish. Just adjust the baking time accordingly. Different sized baking dishes can be used, but you may need to adjust the baking time.
What if I don’t like Thousand Island dressing? You can substitute it with Russian dressing or a mixture of mayonnaise, ketchup, and relish. Russian dressing or a homemade alternative can be used in place of Thousand Island dressing.

Remember that one time I forgot to drain the sauerkraut? The Homemade Reuben Bake was a soggy mess! Learn from my mistakes, and always drain your sauerkraut well. I like to squeeze it in a clean kitchen towel to get rid of excess moisture.

Conclusion

Well, there you have it! My family’s favorite Homemade Reuben Bake recipe, shared with love (and a few kitchen mishaps along the way). This dish is more than just a recipe to me; it’s a symbol of family dinners, potlucks with friends, and those moments when you just need a little comfort food. I hope you give it a try and make it your own. Don’t be afraid to experiment with different ingredients and flavors.

Before you go, here are a few tips to remember:

Don’t skip the draining! Trust me on this one.

Use day-old bread. It soaks up the flavors without getting soggy.
Don’t be shy with the cheese! The more, the merrier.

My family has even started experimenting with different variations of this Homemade Reuben Bake. Sometimes, we add a layer of caramelized onions or sautéed mushrooms. The possibilities are endless!

So, go ahead, gather your ingredients, preheat that oven, and get ready to create some delicious memories. I have confidence that this Homemade Reuben Bake will soon be a treasured dish in your own family’s recipe collection. I hope you love this Homemade Reuben Bake recipe. Please leave a comment below and let me know how yours turned out! Share your photos with me, too! I love to see your creations! This recipe for Homemade Reuben Bake is a winner.

Remember that if you liked this recipe, share it with your friends. This recipe for Homemade Reuben Bake is too good to keep to yourself! Your loved ones will thank you for introducing them to this easy Homemade Reuben Bake.

Homemade Reuben Bake

Print Recipe

This easy Reuben Bake recipe transforms the classic sandwich into a delicious and shareable casserole. Layers of rye bread, corned beef, sauerkraut, and Swiss cheese are baked to golden perfection with a creamy Russian dressing.

Author: Kiera

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Yield: 8 servings
Category: Dinner
Method: Baked

Cuisine: American

Ingredients

Scale

1 loaf rye bread, cubed
1 pound corned beef, sliced

1 (14 ounce) can sauerkraut, drained and squeezed dry
8 ounces Swiss cheese, shredded
1 cup Russian dressing

1/4 cup melted butter
2 tablespoons chopped fresh parsley, for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C).
In a large bowl, toss the cubed rye bread with melted butter.
Spread half of the buttered rye bread cubes in the bottom of a greased 9×13 inch baking dish.

Layer half of the corned beef, sauerkraut, and Swiss cheese over the bread.
Drizzle half of the Russian dressing over the cheese.
Repeat layers with the remaining rye bread, corned beef, sauerkraut, Swiss cheese, and Russian dressing.

Cover the baking dish with foil and bake for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the top is golden brown.
Let stand for 5-10 minutes before serving. Garnish with fresh parsley, if desired.

Notes

Serve warm with extra Russian dressing on the side for dipping.