A delicious twist on the traditional Reuben sandwich, this Homemade Reuben Bake combines corned beef, sauerkraut, Swiss cheese, and rye bread into a hearty casserole.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:6 servings 1x
Category:Casserole
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 cups cooked corned beef, chopped
1 cup sauerkraut, drained
1 cup Swiss cheese, shredded
1 cup Russian or Thousand Island dressing
1 loaf (16 oz) rye bread, cut into cubes
4 large eggs
1 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, combine the chopped corned beef, sauerkraut, Swiss cheese, and dressing. Mix well.
In another bowl, whisk together the eggs, milk, garlic powder, onion powder, black pepper, and salt until well combined.
Add the rye bread cubes to the meat mixture and stir to combine. Pour the egg mixture over the top and gently fold everything together until the bread is well coated.
Transfer the mixture to the prepared baking dish, spreading it evenly.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the egg is set.
Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley if desired.
Notes
For a vegetarian version, substitute the corned beef with sautéed mushrooms and add extra cheese.
Experiment with different types of cheese, such as cheddar or pepper jack, for a unique flavor twist.