Homemade Reuben Bake

There’s a moment when butter melts into rye, hot cheese sighs into seams of corned beef, and a tang of sauerkraut and Thousand Island lifts the whole room — that welcoming aroma that says comfort is served. This Homemade Reuben Bake is exactly that: hearty, savory, slightly tangy, and golden on top with pockets of gooey Swiss. Picture breaking into a bubbling pan and hearing the soft crackle of toasted bread, tasting the salty-sweet corned beef, and feeling the creamy dressing balance the bright sauerkraut — it’s nostalgia and convenience in one dish.

Whether you’re feeding a busy weeknight family, bringing something crowd-pleasing to a potluck, or cozying up for a rainy weekend lunch, this casserole-style riff on the classic sandwich simplifies assembly without losing any of the Reuben’s personality. If you like effortless, layered bakes, you might also enjoy this 4-ingredient ranch chicken bake, which shares that same comfort-food spirit.

Dish Snapshot

Prep time: 15 minutes
Cook time: 30–40 minutes
Total time: 45–55 minutes
Servings: 6
Difficulty: Easy — perfect for cooks of any level

Nutrition Highlights

Estimated nutrition per serving (recipe yields 6 servings). These values are approximate and calculated from typical values in USDA FoodData Central and nutrition facts for common commercial dressings and cheeses. For personalized advice or strict tracking, consult product labels or a registered dietitian.

Calories: ~575 kcal
Protein: ~25 g
Carbohydrates: ~30 g
Fat: ~44 g
Fiber: ~3.7 g
Sodium: ~1,520 mg

Notes:

Sodium is high in this dish due to corned beef, Swiss cheese, sauerkraut, and dressing. The American Heart Association and Mayo Clinic recommend limiting daily sodium to 2,300 mg (and ideally closer to 1,500 mg) for many adults — keep that in mind if you’re watching sodium intake.
These numbers are estimates based on standard ingredient values; exact totals will vary by brand (especially for dressing and corned beef).

Why You’ll Love It

This Reuben Bake delivers everything you adore about the sandwich with less fuss: the irresistible aroma of melted Swiss and buttered rye, the nostalgic tang of sauerkraut, and the satisfying saltiness of corned beef. It’s perfect for gatherings—easy to scale up, transportable, and crowd-pleasing. It’s also a brilliant weekday shortcut: layer, bake, and dinner is done while you set the table. Emotionally, it’s a recipe that evokes deli counters, family meals, and cozy comfort, making it a great bridge between retro favorites and modern convenience.

Preparation Guide

Ingredients:

8 slices rye bread, cut into cubes
2 cups corned beef, thinly sliced or shredded (about 300 g)
2 cups Swiss cheese, shredded (about 226 g)
1 ½ cups sauerkraut, drained (about 213 g)
1 cup Thousand Island or Russian dressing
2 tablespoons butter, softened (for greasing and optional dotting)
1 teaspoon garlic powder
1 tablespoon Dijon mustard

Optional ingredients and substitutions:

Use pastrami or roast beef in place of corned beef for a milder flavor.
Swap Thousand Island for Russian dressing, or mix mayo + ketchup + pickle relish + a squeeze of lemon for a homemade version.
For a lighter option, use low-fat Swiss or reduce the cheese to 1½ cups.
Gluten-free: use gluten-free rye-style bread or your favorite gluten-free loaf.
To toast the bread first (helps avoid sogginess), lightly toast cubes in a 350°F oven for 6–8 minutes.

Instructions:

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.
Cut rye bread into cubes and arrange half the cubes in an even layer in the prepared dish.
In order, layer half of the corned beef, half of the Swiss cheese, half of the drained sauerkraut, and half of the Thousand Island dressing over the bread. Sprinkle half the garlic powder and dot with a little butter if desired.
Repeat layers with the remaining bread cubes, corned beef, Swiss cheese, sauerkraut, and dressing. Smooth the top and spread the Dijon mustard lightly if you like a sharper note.
Cover the dish with aluminum foil and bake for 20–25 minutes. This allows the filling to heat through and the cheese to melt.
Remove foil and bake for an additional 10–15 minutes until the top is bubbly and golden brown. If you want extra crispness, broil for 1–2 minutes, watching closely to prevent burning.
Let the bake rest for 5–10 minutes before serving to set slightly and make slicing easier.

Practical tips:

Drain sauerkraut thoroughly — excess liquid is the main cause of a soggy bake. Press it between paper towels or a clean kitchen towel.
If your corned beef is very moist, pat it dry. Thinly sliced corned beef layers more evenly.
Check doneness by ensuring the center is hot (internal temperature ~165°F if you want a food-safety check).
Avoid overloading dressing in the bottom layer; use just enough to moisten the bread without pooling.

Best Pairings

Classic: Serve with extra Thousand Island or a side of pickles and coleslaw.
Drinks: A crisp lager or a dry Riesling cuts the richness nicely; for non-alcoholic, try iced tea or a sparkling apple cider.
Sides: Roasted fingerling potatoes, kettle-cooked chips, or a simple green salad with vinaigrette balance the richness.
Breakfast twist: Top individual portions with a fried or poached egg for a savory brunch version.

In summer heat, you might prefer lighter sides — check this collection of no-bake recipes for hot days for refreshing ideas.

Storing Leftovers

Room temperature: 0 days — do not leave at room temperature for longer than 2 hours (1 hour if above 90°F). This is a perishable, cheese-and-meat dish.
Refrigerator: Store airtight for 3–4 days. Reheat individual portions in a 350°F oven until warmed through or in a microwave (covered) in 1–2 minute increments.
Freezer: Freeze baked portions tightly wrapped or in freezer-safe containers for up to 2–3 months for best quality. Thaw overnight in the refrigerator before reheating.

Label and date containers; when reheating from frozen, bake covered at 350°F until the center reaches 165°F.

Chef’s Advice

Use good-quality rye bread with some density; extremely airy breads can collapse under the layers.
Toasting or lightly drying the bread cubes before assembling helps them hold texture and prevents a mushy center.
Drain and press sauerkraut well; for an extra layer of flavor, sauté the sauerkraut briefly with a teaspoon of caraway seeds.
Layer evenly to ensure consistent bites of meat, cheese, and kraut.
If you want a crisper top without broiling, finish uncovered for the final 10–15 minutes and rotate the pan once for even browning.

Creative Twists

Vegetarian version: Replace corned beef with thinly sliced roasted king oyster mushrooms or a plant-based corned-beef-style deli slice, swap Swiss for vegan Swiss-style cheese, and use a vegan Thousand Island.
Gluten-free: Use certified gluten-free rye-style bread and verify your dressing and corned beef are gluten-free.
Brighter flavor: Stir in a tablespoon of grainy mustard into the dressing layer and add thinly sliced apples for a sweet-tart contrast.
Spicy Reuben: Mix a tablespoon of sriracha into the dressing or add pickled jalapeños to the layers.
Mini sliders: Assemble in a muffin tin using small bread rounds for individual Reuben bites — great for parties.

All Your Questions Answered

Q: Can I make this ahead of time?
A: Yes — assemble the dish, cover tightly, and refrigerate overnight. Add 5–10 minutes to the covered baking time since it will start cold.

Q: How do I prevent soggy bread?
A: Toast bread cubes lightly and drain sauerkraut very well. Avoid excess dressing on the bottom layer.

Q: Can I use pastrami instead of corned beef?
A: Absolutely — pastrami makes a delicious, slightly smokier alternative.

Q: Is there a lighter version?
A: Reduce cheese to 1½ cups, use low-fat Swiss, use leaner roast beef, and swap Thousand Island for a light yogurt-based dressing to cut calories.

Q: How should I reheat leftovers?
A: Reheat in a 350°F oven covered with foil for 15–20 minutes for even reheating, then uncover to crisp for 5 minutes. Microwave for quick single portions.

Conclusion

Thanks for reading — this Homemade Reuben Bake is a cozy, shareable riff on a deli classic and a perfect make-ahead casserole for busy nights and gatherings. If you’re curious about other casserole-style comfort foods, see this riff on a Reuben casserole for more inspiration at Reuben Casserole | The Girl Who Ate Everything, and for another comforting weeknight casserole approach, check out this Reuben Casserole adaptation at Reuben Casserole – Dinner in 321.

I’d love to hear how your bake turns out — share photos, swaps, and questions in the comments, and tag your recreations so we can celebrate your kitchen wins together.