Classic Reuben Bake with Corned Beef, Sauerkraut & Swis
Ingredients
1 lb corned beef, chopped or shredded
1 (14–16 oz) can sauerkraut, well drained and squeezed dry
8 oz Swiss cheese, shredded or sliced
4–5 slices rye bread, cubed
3 large eggs
1½ cups milk or half-and-half
¼ cup Thousand Island (or Russian) dressing
2 tablespoons butter, melted
½ teaspoon black pepper
Optional: ½ teaspoon caraway seeds
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Spread rye bread cubes evenly in the dish and drizzle with melted butter.
Layer corned beef over the bread.
Add an even layer of drained sauerkraut.
Top with Swiss cheese.
In a bowl, whisk together eggs, milk, dressing, and black pepper.
Pour mixture evenly over the casserole, pressing gently so everything absorbs.
Sprinkle with caraway seeds if using.
Cover with foil and bake for 30 minutes.
Uncover and bake 15–20 minutes more, until bubbly and lightly golden.
Rest 5–10 minutes before slicing.
Serving Ideas
Extra Thousand Island on the side
Dill pickles or a simple green salad
Make-Ahead Tip
Assemble up to 24 hours ahead, cover, and refrigerate. Add 5–10 minutes to bake time if chilled.