Savory Reuben Bake with Layers of Corned Beef, Sauerkraut, and Swiss Cheese

Okay, imagine this: a bubbling, golden-bubbly dish that captures everything you love about a classic Reuben sandwich—without the mess of stacking and flipping. I can’t wait to share this with you because it’s like comfort food met convenience, and they hit it off instantly. Layers of tender, salty corned beef, tangy sauerkraut, and melty Swiss cheese all come together, kissed by a creamy, herby dressing that’s pure magic. Plus, baking it creates this gorgeous crisp-edged crust that makes each bite irresistible. Trust me, this bake is a game-changer for those times you want all the Reuben goodness but with minimal fuss and maximum flavor. Let’s dive in!

Quick Facts

• Yield: Serves 6
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Ingredients

For the Main Dish:

• 1 lb sliced corned beef, chopped or shredded
• 2 cups sauerkraut, drained and squeezed
• 2 cups shredded Swiss cheese
• 8 slices rye bread, cubed
• ½ cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 large eggs
• ½ cup milk
• Freshly ground black pepper, to taste

How I Make It

Step 1:

Preheat your oven to 350°F. In a large bowl, combine the mayonnaise, Dijon mustard, eggs, milk, garlic powder, and onion powder. Whisk everything together until smooth and creamy—this will be your luscious sauce that ties the whole bake together.

Step 2:

Next, toss your cubed rye bread into the sauce, making sure every piece is nicely coated. This will soak up the flavors and help create that dreamy, custardy texture in the bake.

Step 3:

Grab a greased 9×13 baking dish and start layering: drop half the bread cubes evenly across the bottom, then sprinkle half the chopped corned beef, half the sauerkraut, and finally, half the shredded Swiss cheese.

Step 4:

Repeat the layering with the remaining bread, corned beef, sauerkraut, and cheese, pressing down gently but not squishing. Pour any leftover sauce from the bowl over the top to ensure it cooks evenly and stays moist.

Step 5:

Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes to brown and crisp up the cheese on top. You’re looking for bubbly cheese with just a little golden color.

Step 6:

Let the bake cool for about 5 minutes before slicing. This rest time helps everything set for neat, satisfying squares. Serve warm and get ready for all the comforting, tangy, melty joy.

Variations & Tips

• Substitute rye bread with pumpernickel or sourdough for a different flavor profile.
• For an extra tang, mix a tablespoon of Thousand Island dressing into the sauce.
• Add finely chopped onions or caramelized onions between layers for sweetness.
• Use a mix of Gruyère and Swiss cheese for a nuttier taste.
• Drain sauerkraut well and squeeze out excess moisture to avoid soggy bread.
• If you want it spicier, add a pinch of cayenne or some chopped pickled jalapeños.

How I Like to Serve It

This Reuben bake is a dream for cozy weekend lunches or an easy dinner when you want comfort food without standing over the stove. It pairs amazingly with a crisp green salad or simple dill pickles to brighten every bite. I love serving it up alongside a cold beer or classic ginger ale for a true deli-style vibe, especially on chilly evenings.

Notes

• Store leftovers covered in the fridge for up to 3 days. Reheat in the oven to keep the top crispy.
• Gluten-free? Swap the rye bread for your favorite GF bread—but watch the moisture level closely.

Closing: This recipe always lands perfectly because it nails those familiar Reuben flavors while delivering cozy, cheesy bliss with zero sandwich assembly fuss!