Classic Reuben Bake with Corned Beef

• Prep Time: 25 minutes

• Cook Time: 45 minutes

• Rest Time: 10 minutes

• Total Time: 1 hour 20 minutes

• Course: Main Course, Casserole

• Cuisine: American, Jewish-Deli

• Servings: 8 people

• Intensity: Easy – This is a straightforward, assembly-style recipe perfect for beginner and experienced cooks alike. The most complex step is making a simple custard mixture.

Equipment You’ll Need

• 9×13 inch Baking Dish

• Large Mixing Bowl

• Medium Mixing Bowl

• Whisk

• Large Skillet

• Cutting Board & Sharp Knife

• Measuring Cups and Spoons

Ingredients

For the Bake Base:

• 1 (1 lb) loaf Rye Bread, cut into 1-inch cubes

• 1 tablespoon Unsalted Butter

• 1 lb Corned Beef, chopped or shredded (from the deli counter is perfect)

• 1 (16 oz) jar Sauerkraut, drained and rinsed

• 2 cups Swiss Cheese, shredded (divided)

For the Russian Dressing & Custard:

• 1 cup Mayonnaise

• ½ cup Ketchup

• 2 tablespoons Sweet Pickle Relish

• 1 tablespoon Worcestershire Sauce

• 1 teaspoon Hot Sauce (like Frank’s RedHot), optional

• 6 Large Eggs

• 2 cups Whole Milk

• 2 teaspoons Caraway Seeds (optional, but highly recommended)

• 1 teaspoon Garlic Powder

• ½ teaspoon Black Pepper

• ½ teaspoon Salt (use cautiously, as corned beef is already salty)

For the Topping:

• 2 tablespoons Unsalted Butter, melted

• 1 tablespoon Fresh Parsley, chopped (for garnish)

Step-by-Step Instructions

Step 1: Prepare the Components

Preheat your oven to 350°F (175°C). Grease your 9×13 inch baking dish with the 1 tablespoon of butter. Spread the cubed rye bread evenly in the prepared dish. In your large skillet over medium heat, briefly warm the chopped corned beef for 2-3 minutes just to render a little fat and enhance its flavor. Remove from heat.

Step 2: Create the Russian Dressing

In the medium mixing bowl, combine the mayonnaise, ketchup, sweet pickle relish, Worcestershire sauce, and hot sauce (if using). Whisk until it forms a smooth, pink-hued dressing. This is your quick and delicious homemade Russian dressing.

Step 3: Assemble the First Layers

Sprinkle the warmed corned beef evenly over the layer of rye bread cubes. Next, take the drained and rinsed sauerkraut and distribute it over the corned beef. Using a spoon, dollop about ¾ of the Russian dressing over the sauerkraut and corned beef layer. Don’t worry about spreading it perfectly; it will meld together as it bakes. Sprinkle 1 ½ cups of the shredded Swiss cheese over the top.

Step 4: Make the Custard & Final Assembly

In the now-empty medium bowl (you can quickly rinse and dry it), whisk the 6 eggs vigorously. Add the milk, caraway seeds, garlic powder, black pepper, and salt. Continue whisking until the mixture is completely homogenous. Slowly and evenly, pour this custard mixture over the entire assembled casserole. Press down gently with a spatula to ensure the top bread cubes are moistened. Drizzle the remaining Russian dressing over the top, followed by the final ½ cup of Swiss cheese.

Step 5: Bake to Perfection

Cover the baking dish loosely with aluminum foil. Place it in the preheated oven and bake for 30 minutes. After 30 minutes, carefully remove the foil. Brush the top of the bake with the 2 tablespoons of melted butter—this will help the crouton-like topping get extra golden and crispy. Continue baking, uncovered, for another 15-20 minutes, or until the top is puffed, golden brown, and the center is set (a knife inserted in the center should come out clean).

Step 6: Rest and Serve

Once out of the oven, let the Reuben Bake rest for at least 10 minutes before serving. This is a crucial step that allows the custard to set fully, making it easier to cut into clean portions. Garnish with fresh chopped parsley for a pop of color and freshness.

Chef’s Notes & Tips

• Rinsing Sauerkraut: Rinsing the sauerkraut is key to controlling the tangy flavor. If you love a potent, sharp sauerkraut taste, you can skip this step. For a milder, more balanced flavor, always rinse and squeeze out the excess liquid.

• Bread Choice: A good, sturdy marbled rye or Jewish rye bread works best. Avoid soft sandwich bread, as it will turn to mush. For the best texture, you can leave the cubed bread out on a sheet pan for a few hours to stale slightly.

• Make-Ahead Magic: You can assemble the entire casserole the night before. Cover tightly with plastic wrap and refrigerate. When ready to bake, let it sit on the counter for 30 minutes while the oven preheats, then bake as directed, adding 5-10 minutes to the covered baking time if needed.

• Reheating: Leftovers reheat wonderfully. Cover with foil and warm in a 325°F (160°C) oven for 15-20 minutes, or until heated through. You can also microwave individual portions for 60-90 seconds.

Nutrition Information

(Please note: The following is an estimate based on the ingredients used. Actual values may vary.)

• Serving Size: 1 slice (⅛ of the bake)

• Calories: ~580

• Total Fat: 38g

• Saturated Fat: 13g

• Cholesterol: 205mg

• Sodium: 1580mg

• Total Carbohydrates: 32g

• Dietary Fiber: 4g

• Sugars: 10g

• Protein: 28g

A Final Word:

This Classic Reuben Bake is more than just a casserole; it’s a celebration of timeless flavors in a new, shareable form. It’s rich, satisfying, and guaranteed to become a new family favorite. The harmony of the salty corned beef, tangy sauerkraut, creamy Swiss, and zesty dressing, all bound together by the hearty rye bread, is nothing short of magical. So, preheat your oven and get ready to receive rave reviews