Introduction

Oh, friends, do you ever have those days when you’re just craving something warm, comforting, and utterly delicious? Something that feels like a hug in a dish? Today, we’re diving into a recipe that does just that – the Savory Reuben Bake! This isn’t just any dinner; it’s a nostalgic trip back to classic deli flavors, all baked into one incredible, easy-to-make casserole. Imagine all those amazing Reuben sandwich flavors you love, but in a format that’s perfect for a cozy night in or even a potluck with friends. It’s truly a game-changer!

Why You’ll Love This Recipe

Fast: Seriously, from start to finish, this comes together so quickly. Perfect for those busy weeknights!
Easy: No fancy techniques here! Just layering and baking. You’ve got this!
Giftable: Once you’ve made it, you’ll want to share the goodness. It makes a fantastic dish to bring to a friend or family member.
Crowd-pleasing: Who doesn’t love a good Reuben? This bake is sure to be a hit with everyone who tries it.

Ingredients

Gather ’round, folks! Here’s what you’ll need to create this magic:

6 slices rye bread: The sturdy foundation of our bake. You can use your favorite brand.
1 pound thinly sliced pastrami or corned beef: The star of the show! I love using pastrami for its peppery kick, but corned beef is equally divine. Make sure it’s thinly sliced for even distribution.
1 (14.5-ounce) can or jar sauerkraut, drained well: This is where that signature tangy flavor comes from. Drain it really well to avoid a soggy bake!
4 cups shredded Swiss cheese, divided: Oh, the melty, gooey goodness! Swiss cheese is the classic pairing, but we’ll talk about other options too.
2 teaspoons caraway seeds, divided: The little flavor bombs that make a Reuben a Reuben.
1 cup chopped dill pickles: For that extra zing and crunch. I like mine chopped pretty small.
1 cup milk: To bind everything together in a delightful custard.
3 large eggs, beaten: Our binder, ensuring everything bakes up beautifully.
⅓ cup creamy dressing (Thousand Island style): This adds a touch of sweetness and creaminess.
¼ cup yellow mustard: A little bit of tang to balance out the richness.

How to Make It

Alright, let’s get our aprons on and get cooking! It’s going to be so rewarding.

Preheat and Prep: First things first, get your oven preheating to 375°F (190°C). Then, grab a 9×13 inch baking dish and give it a good buttering. This prevents any sticking and adds a little extra flavor.
First Layer of Deliciousness: Lay 3 slices of that lovely rye bread on the bottom of your prepared dish.
Meat Lovers Unite: Now, pile on half of your thinly sliced pastrami or corned beef. Don’t be shy – we want plenty of flavor!
Tangy Goodness: Spread half of your well-drained sauerkraut right over the meat.
Cheesy Dreams & Seed Sprinkles: Sprinkle 1 teaspoon of those fragrant caraway seeds over the sauerkraut, followed by 2 cups of your shredded Swiss cheese. Can you already smell it?
Second Layer of Bread: Arrange the remaining 3 slices of rye bread on top of the cheese.
More Meat, Please! Top with the rest of your corned beef or pastrami.
Pickle Power: Spread the remaining sauerkraut and your chopped dill pickles over this second layer of meat. The pickles add such a wonderful texture and brightness.
The Binding Magic: In a medium bowl, whisk together the milk, beaten eggs, creamy dressing (your Thousand Island!), and yellow mustard. This is what holds our beautiful bake together and gives it that irresistible custard-like texture.
Pour and Top: Gently pour this egg mixture evenly over all the assembled layers in the baking dish. Make sure it seeps down into all those nooks and crannies.
Final Flourish of Flavor: Sprinkle the remaining 2 cups of Swiss cheese and the last teaspoon of caraway seeds over the very top. This is going to get wonderfully golden and bubbly!
Bake to Perfection: Pop your creation into the preheated oven and bake for 30-40 minutes. You’re looking for the bake to be set (not jiggly in the center) and the cheese on top to be beautifully melted and golden brown.
Patience is a Virtue: Once it’s out of the oven, resist the urge to dig in immediately! Let it stand for about 10 minutes. This allows the flavors to meld and makes it much easier to slice and serve.

Substitutions & Additions

This recipe is fantastic as is, but it’s also a wonderful canvas for your culinary creativity! Here are a few ideas:

Bread Swap: If rye isn’t your favorite, you could try pumpernickel bread or even a good quality sourdough.
Cheese Choices: While Swiss is classic, you could also mix in some Gruyere for a nuttier flavor, or even a little sharp cheddar for an extra kick.
Dressing Alternatives: If you don’t have Thousand Island, a creamy Russian dressing works beautifully, or even a good quality mayonnaise mixed with a little ketchup and relish.
Add Some Veggies: Sautéed onions or bell peppers would be a delicious addition between the layers.
Spice It Up: A pinch of cayenne pepper in the egg mixture can add a subtle warmth.

Tips for Success

A few little tricks up my sleeve to make your Reuben Bake absolutely perfect!

Drain That Sauerkraut: I can’t stress this enough! Squeeze out as much liquid as you can. You can even pat it dry with paper towels if you want to be extra sure.
Don’t Overcrowd: While we love generous portions, try to spread the meat and sauerkraut evenly in the layers so the egg mixture can reach everything.
Prep Ahead: You can assemble the entire bake (up to step 11) a few hours ahead of time. Cover it tightly and refrigerate. When you’re ready to bake, let it sit at room temperature for about 20-30 minutes before putting it in the oven, and you might need to add a few extra minutes to the baking time.
Warm Bread is Best: For the layers, slightly stale or toasted rye bread can actually hold up better and prevent the bake from becoming too soft.

How to Store It

Got leftovers? Lucky you! This Reuben Bake is just as delicious, if not more so, the next day.

In the Fridge: Let the bake cool completely before covering it tightly with plastic wrap or transferring it to an airtight container. It will keep in the refrigerator for up to 3-4 days.
Reheating: The best way to reheat individual portions is in the oven at around 350°F (175°C) until heated through. You can also reheat larger portions the same way. For a quick reheat, a microwave will work, but the texture might be a little softer.

FAQs

Got questions? I’ve got answers!

Can I use a different type of meat?

Absolutely! While pastrami and corned beef are traditional, you could experiment with thinly sliced ham or even turkey if you’re looking for a lighter option. Just be sure it’s thinly sliced for best results.

Is it supposed to be a little wet?

It should be moist, but not watery. Ensure your sauerkraut is well-drained, and the egg mixture will help create a lovely, custardy texture. If it seems too liquidy after baking, it might mean the sauerkraut wasn’t drained enough or it needed a few more minutes in the oven.

Can I make this ahead of time for a party?

Yes! As mentioned in the tips, you can assemble it a few hours in advance and refrigerate. Just bring it closer to room temperature before baking and adjust the baking time as needed. It’s a perfect make-ahead dish for potlucks or family gatherings!

Easy Savory Reuben Bake

A comforting and nostalgic casserole featuring classic Reuben sandwich flavors, easy to make and perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Servings 8

Equipment

9x13 inch baking dish Butter to prevent sticking
Medium bowl

Ingredients

Main ingredients

6 slices rye bread The sturdy foundation of our bake. You can use your favorite brand.
1 pound thinly sliced pastrami or corned beef The star of the show! I love using pastrami for its peppery kick, but corned beef is equally divine. Make sure it's thinly sliced for even distribution.
1 14.5-ounce can or jar sauerkraut This is where that signature tangy flavor comes from. Drain it really well to avoid a soggy bake!
4 cups shredded Swiss cheese Oh, the melty, gooey goodness! Swiss cheese is the classic pairing, but we'll talk about other options too.
2 teaspoons caraway seeds The little flavor bombs that make a Reuben a Reuben.
1 cup chopped dill pickles For that extra zing and crunch. I like mine chopped pretty small.
1 cup milk To bind everything together in a delightful custard.
3 large eggs Our binder, ensuring everything bakes up beautifully.
0.33 cup creamy dressing Thousand Island style. This adds a touch of sweetness and creaminess.
0.25 cup yellow mustard A little bit of tang to balance out the richness.

Instructions

First things first, get your oven preheating to 375°F (190°C). Then, grab a 9x13 inch baking dish and give it a good buttering. This prevents any sticking and adds a little extra flavor.
Lay 3 slices of that lovely rye bread on the bottom of your prepared dish.
Now, pile on half of your thinly sliced pastrami or corned beef. Don't be shy – we want plenty of flavor!
Spread half of your well-drained sauerkraut right over the meat.
Sprinkle 1 teaspoon of those fragrant caraway seeds over the sauerkraut, followed by 2 cups of your shredded Swiss cheese. Can you already smell it?
Arrange the remaining 3 slices of rye bread on top of the cheese.
Top with the rest of your corned beef or pastrami.
Spread the remaining sauerkraut and your chopped dill pickles over this second layer of meat. The pickles add such a wonderful texture and brightness.
In a medium bowl, whisk together the milk, beaten eggs, creamy dressing (your Thousand Island!), and yellow mustard. This is what holds our beautiful bake together and gives it that irresistible custard-like texture.
Gently pour this egg mixture evenly over all the assembled layers in the baking dish. Make sure it seeps down into all those nooks and crannies.
Sprinkle the remaining 2 cups of Swiss cheese and the last teaspoon of caraway seeds over the very top. This is going to get wonderfully golden and bubbly!
Pop your creation into the preheated oven and bake for 30-40 minutes. You're looking for the bake to be set (not jiggly in the center) and the cheese on top to be beautifully melted and golden brown.
Once it's out of the oven, resist the urge to dig in immediately! Let it stand for about 10 minutes. This allows the flavors to meld and makes it much easier to slice and serve.

Notes

Drain sauerkraut very well to avoid a soggy bake. Can be assembled ahead of time and refrigerated. Leftovers keep for 3-4 days in the fridge and can be reheated in the oven or microwave.