Reuben Layered Bake
A comforting twist on the classic Reuben sandwich, this hearty casserole combines corned beef, sauerkraut, Swiss cheese, and rye bread for a satisfying dish perfect for gatherings.
Ingredients
Main ingredients
- 1 pound corned beef, sliced or shredded
- 1 14-ounce can sauerkraut, drained
- 2 cups Swiss cheese, shredded
- 1 16-ounce loaf rye bread, cut into cubes
Custard mixture
- 4 large eggs Room temperature is preferred
- 1 cup milk Room temperature is preferred
- 1 tablespoon Dijon mustard
- to taste salt
- to taste pepper
- 1 teaspoon caraway seeds Optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper until well combined.
- In a 9×13-inch baking dish, layer half of the rye bread cubes on the bottom.
- Add half of the sliced corned beef over the bread layer.
- Spread half of the sauerkraut over the corned beef.
- Sprinkle half of the shredded Swiss cheese on top of the sauerkraut.
- Repeat the layers with the remaining ingredients: bread cubes, corned beef, sauerkraut, and Swiss cheese.
- Pour the egg and milk mixture evenly over the layered ingredients, pressing down gently.
- If using, sprinkle the caraway seeds on top.
Baking
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the dish is set.
- Allow the Reuben Layered Bake to cool for a few minutes before slicing into portions and serving.
Notes
Let all ingredients come to room temperature before starting. Optional garnishes include Thousand Island dressing, a side salad, or crispy pickles.