Oh, hello there, friend! Come on in, pull up a chair. I was just thinking about dinner plans, and that always gets my mind wandering to those comfort food recipes that just feel like a warm hug, you know? There’s one particular dish that has practically become a staple in our household, especially when life gets a little wild and I need something hearty and satisfying without a ton of fuss. It’s my famous Homemade Reuben Bake.

Honestly, the smell of it bubbling away in the oven, that savory blend of corned beef, sauerkraut, and cheese, it just fills the kitchen with the most incredible aroma. It instantly transports me back to cooler evenings, cozy family dinners, and sometimes, even those frantic weeknights when I thought I had nothing to make!

I remember the first time I stumbled upon the idea of a Homemade Reuben Bake. We were having one of those weeks where everyone was going in a million different directions – school projects, soccer practice, late work meetings – and the thought of standing over a stove for an hour just made me want to cry. I had some leftover corned beef from Saint Patrick’s Day, a jar of sauerkraut in the back of the fridge, and a hankering for something that tasted like a Reuben sandwich, but without all the grilling and flipping individual sandwiches.

My husband, bless his heart, loves a good Reuben, but making them for four people, one at a time, is a production. That night, after a minor kitchen disaster involving a forgotten pot on the stove (oops!), I had an “aha!” moment. Why not just layer it all in a casserole dish and bake it? It felt like such a simple idea, almost too simple, but sometimes those are the best ones, aren’t they? This particular Homemade Reuben Bake quickly went from a last-minute experiment to a regular request.

It’s an absolute lifesaver for busy families like ours, letting you pop it in the oven and then step away to help with homework or fold a load of laundry. It’s truly become a cornerstone of our family dinners, a delightful corned beef bake that everyone eagerly anticipates. This easy Reuben recipe is perfect for those evenings when you want maximum flavor with minimum effort, especially when you need a hearty, baked Reuben sandwich fix for a crowd.

INGREDIENTS:

Alright, let’s talk about what you’ll need for this wonderful Homemade Reuben Bake. This list is for a standard 9×13 inch casserole dish, which usually feeds our family of four with some leftovers for lunch the next day – and trust me, leftovers of this Homemade Reuben Bake are a treat!

1 ½ pounds cooked corned beef, thinly sliced or shredded
- My personal preference for my Homemade Reuben Bake? I always use good quality, thinly sliced deli corned beef if I don’t have leftovers from a holiday roast. It just melts into the bake so beautifully. If you’re shredding leftover corned beef, make sure it’s tender enough to pull apart easily.
24 slices rye bread (I prefer a marbled rye), crusts removed
- Removing the crusts isn’t strictly necessary, but it makes for a more uniformly soft texture in your Homemade Reuben Bake, which my kids definitely prefer. Plus, it makes it easier to press the bread down.
1 (32-ounce) jar sauerkraut, well-drained
- This is key! You absolutely must drain the sauerkraut thoroughly for this Homemade Reuben Bake, otherwise, your casserole will be watery. I usually press it in a colander with a paper towel or a spoon to get out as much liquid as possible.
8 ounces Swiss cheese, shredded
- Freshly shredded cheese always melts better than pre-shredded, but in a pinch, pre-shredded works just fine for this Homemade Reuben Bake.
½ cup Thousand Island dressing, plus more for serving
- Any brand you like will work. Sometimes I’ll make my own if I have the time, but for an easy Reuben recipe like this, store-bought is perfectly acceptable and delicious!
4 tablespoons unsalted butter, melted
- This helps toast the bread just a bit and gives it that lovely richness.
1 teaspoon caraway seeds (optional, but highly recommended)
- Here’s a Homemade Reuben Bake trick I learned from my mom: a sprinkle of caraway seeds truly brings out that classic Reuben flavor. It’s not overwhelming, just a little whisper of that authentic taste. If you’re not a fan, you can skip them, but I think they make all the difference.

Shopping Tips: When making Homemade Reuben Bake, you can find corned beef at the deli counter, or sometimes pre-packaged near the lunch meats. Sauerkraut is usually in the international or canned goods aisle. For cost-saving tips, sometimes buying a larger piece of corned beef on sale and cooking it yourself, then using the leftovers, can be more economical than buying deli slices, especially if you plan to make this corned beef bake often. As for ingredient prep shortcuts that work for busy families, don’t be afraid to buy pre-shredded cheese. It saves a few minutes, and every minute counts when you’re juggling dinner and demanding toddlers! If you have leftover sauerkraut or cheese, they store well in airtight containers in the fridge for a few days, ready for your next sauerkraut bake or sandwich craving.

HOW TO MAKE – STEP-BY-STEP:

Alright, let’s get down to the good stuff – making this incredibly satisfying Homemade Reuben Bake! Don’t worry if your kitchen isn’t sparkling clean, mine rarely is when I’m in full cooking mode. This is a forgiving recipe, perfect for those days when you need something hearty but low-stress.

Preheat and Prep: First things first, go ahead and preheat your oven to 375°F (190°C). While it’s warming up, lightly grease a 9×13-inch baking dish. I usually just use a little cooking spray, but a pat of butter works too. This helps with cleanup, and we all love easy cleanup, right?
Bread Layer: Take half of your rye bread slices – that’s 12 slices – and arrange them in a single layer at the bottom of your prepared baking dish. You might need to trim a few or slightly overlap them to cover the bottom completely. Don’t worry if they aren’t perfect; this isn’t a beauty contest, it’s about getting deliciousness into your belly! I learned the hard way with Homemade Reuben Bake that if you don’t get the bread pressed down a bit, it can float up. Press them down gently to create a compact base for your Homemade Reuben Bake.
Dressing It Up (Part 1): Drizzle half of your Thousand Island dressing (that’s ¼ cup) evenly over the bread layer. Spread it out with the back of a spoon or a small spatula. This gives our easy Reuben recipe a lovely tangy base.
Meat Time: Now, scatter all of your cooked corned beef over the dressing-coated bread. Try to get an even layer so every bite of your Homemade Reuben Bake gets some of that yummy meat.
Sauerkraut Squeeze: Remember that sauerkraut we talked about? This is where that thorough draining comes in handy. Spread the well-drained sauerkraut evenly over the corned beef. Seriously, squeeze it dry! Otherwise, you’ll end up with a watery baked Reuben sandwich, and nobody wants that. I usually do this over the sink, really pressing down with a large spoon.
Cheese Please: Sprinkle half of your shredded Swiss cheese (that’s 4 ounces) over the sauerkraut. Oh, how I love cheese. This adds another layer of creaminess and flavor to our Homemade Reuben Bake.
Second Bread Layer: Repeat the bread layer with the remaining 12 slices of rye bread, pressing them down gently again. This forms the top of your Homemade Reuben Bake and keeps all those delicious fillings tucked inside.
More Dressing & Cheese: Drizzle the remaining ¼ cup of Thousand Island dressing over this second layer of bread. Then, top it off with the remaining 4 ounces of shredded Swiss cheese. If you’re adding caraway seeds, now’s the time! Sprinkle them evenly over the cheese. This is a family-tested shortcut – waiting until now to add the caraway seeds keeps their flavor bright and prevents them from getting lost in the other layers.
Butter Up: Melt your 4 tablespoons of butter. Drizzle this melted butter over the top layer of bread and cheese. This butter helps the bread get nice and toasty, giving your Homemade Reuben Bake that perfect golden-brown crust.
Bake Time! Pop your baking dish into the preheated oven. In my kitchen, Homemade Reuben Bake usually takes about 25-30 minutes. You’re looking for the cheese to be melted and bubbly, and the bread on top to be golden brown and slightly crisp. While the Homemade Reuben Bake is cooking, I often use this time to do a quick kitchen tidy-up, or even just sit down with a cup of tea for a few minutes!
Rest and Serve: Once it’s out of the oven, let your Homemade Reuben Bake rest for about 5-10 minutes before slicing and serving. This resting period allows all those delicious juices and flavors to settle, making it easier to cut and preventing it from falling apart. Your Homemade Reuben Bake should smell like a bustling deli, with that wonderful mix of savory meat, tangy sauerkraut, and melted cheese. It’s truly an easy Reuben recipe that delivers on flavor every time!

SERVING:

Oh, the moment of truth! Pulling that bubbly, golden Homemade Reuben Bake out of the oven is just so satisfying. The aroma alone is enough to get everyone gathered around the kitchen, asking, “Is it ready yet?” My family absolutely loves our Homemade Reuben Bake when I serve it piping hot, fresh from the oven, especially on a chilly evening.

The kids love how all the flavors meld together, and they don’t have to worry about a “soggy” sandwich because it’s all baked in one perfect dish.

For go-to side dishes that pair beautifully with this Homemade Reuben Bake, I usually keep it simple to let the star of the show shine. A crisp green salad with a light vinaigrette is always a winner. The fresh, bright flavors cut through the richness of the corned beef bake perfectly. Sometimes, if I’m feeling fancy or we have company, I’ll whip up a simple coleslaw. The creamy, crunchy texture of coleslaw is a classic companion to the flavors found in a baked Reuben sandwich. And of course, a side of extra Thousand Island dressing for dipping is a must! My friends always ask for this Homemade Reuben Bake recipe, and they often comment on how well it pairs with a simple side.

This Homemade Reuben Bake is perfect for so many occasions! It’s become a go-to for weeknight dinners because it’s quick to assemble and then bakes hands-free. It’s also fantastic for casual gatherings or potlucks. I’ve brought this Reuben casserole to countless potlucks, and it’s always one of the first dishes to disappear. It’s hearty enough for a main course but also works as a substantial appetizer if you cut it into smaller squares.

For presentation tips I’ve discovered, a sprinkle of fresh chopped parsley or chives right before serving adds a lovely pop of color against the golden-brown top of the Homemade Reuben Bake.

Now, if you happen to have extra Homemade Reuben Bake (which, let’s be honest, is a rare occurrence in my house!), it makes for fantastic leftovers. Just store it in an airtight container in the fridge for up to 3-4 days. To reheat, I usually pop individual slices into the microwave for a minute or two, or for a crispier result, warm it up in a toaster oven or regular oven until heated through.

Sometimes, I’ll even crumble it up and serve it over a bed of greens for a sort of “Reuben salad” the next day. It’s surprisingly delicious!

I’ve even tried a few seasonal variations. For a fall-themed sauerkraut bake, I once added a layer of thinly sliced apples, which gave it a surprising and delightful sweet-tart counterpoint. And around the holidays, when corned beef is more readily available, I’ll often make a double batch of this corned beef bake to feed a larger family gathering. It’s just so versatile and comforting, a true crowd-pleaser every time.

FAQs:

You know, whenever I share this Homemade Reuben Bake recipe, I get a lot of great questions from friends and readers. It makes me so happy to see people excited about trying it! Here are some of the most common questions I hear, along with my honest answers and what I’ve learned along the way.

“Can I use different kinds of bread for this Homemade Reuben Bake?”
Absolutely! While rye bread is traditional for a Reuben, I’ve had friends try it with pumpernickel or even a sturdy sourdough. The key is to use a bread that can stand up to the moisture without getting too soggy. I’ve found that a good marbled rye gives the most authentic flavor for this Homemade Reuben Bake, but don’t let that stop you from experimenting! You know what I do when my Homemade Reuben Bake needs a little twist? Sometimes, I’ll even use a combination, like half rye and half pumpernickel.
“My sauerkraut is really salty. What should I do?”
Oh, I’ve been there! Some brands of sauerkraut are definitely saltier than others. My personal experience has taught me that rinsing the sauerkraut briefly under cold water before thoroughly draining it can help reduce the sodium without losing all that great tangy flavor. Just make sure to drain and press it really well afterward for your Homemade Reuben Bake. I’ve made the mistake of not draining it enough, and let me tell you, a watery Reuben casserole is no fun!
“What kind of corned beef is best for this easy Reuben recipe?”
Honestly, cooked corned beef leftovers are gold for this Homemade Reuben Bake. If you don’t have any, a good quality deli corned beef, thinly sliced, works beautifully. You can also buy a pre-cooked corned beef roast from the grocery store and shred it yourself. I find that a good, tender, cooked corned beef makes all the difference in the texture of your corned beef bake. Feedback from blog readers often mentions how much they love the tenderness of the meat in this dish.
“Can I prepare the Homemade Reuben Bake ahead of time?”
Yes, you absolutely can! This is one of my favorite things about this Homemade Reuben Bake. You can assemble the entire casserole, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before baking. Just be aware that the bread might absorb a bit more moisture, so it might need an extra 5-10 minutes in the oven to get that golden-brown crust. My family prefers it freshly baked, but for busy holidays or parties, preparing it the day before is a lifesaver. This helps me avoid any last-minute “dinner’s not ready!” meltdowns.
“I’m not a huge fan of Thousand Island dressing. Any alternatives?”
That’s a common preference! While Thousand Island is classic for a baked Reuben sandwich, some people find it too sweet or don’t care for the flavor. I’ve had success using Russian dressing as an alternative – it’s typically tangier and less sweet. You could also try a simple mix of mayonnaise, ketchup, and a little pickle relish for a quick homemade version that’s more to your taste. I’ve also heard of people using a creamy Dijon mustard sauce for a more savory Homemade Reuben Bake, though I haven’t personally tried that one yet!
“How do I keep the bread from getting soggy on the bottom of my Homemade Reuben Bake?”
This is a fantastic question, and one I struggled with when I first started making this sauerkraut bake. The key, as I mentioned in the instructions, is to really press down the first layer of bread into the greased dish. Also, really drain that sauerkraut! Excess liquid is the number one culprit for a soggy bottom. Another trick I’ve learned is to brush the bottom layer of bread with a little melted butter before adding the other layers, sort of like a protective barrier. It helps create a slightly crispier base for your Homemade Reuben Bake. It’s a small modification, but it makes a big difference!
“My cheese didn’t get golden brown. What went wrong?”
Sometimes, if your oven runs a little cool, or if your baking dish is very deep, the top cheese might not get as toasty as you’d like. The best advice I can give is to make sure your oven is fully preheated to the correct temperature. If after 25-30 minutes it’s melted but not golden, you can carefully turn on the broiler for just a minute or two – but watch it like a hawk! Cheese under the broiler can go from perfect to burnt in seconds. My family prefers a nice golden, bubbly top on their Homemade Reuben Bake, so I’m always watching it closely towards the end of the baking time.

My Final Thoughts:

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You know, this Homemade Reuben Bake holds such a special place in my heart, not just because it’s incredibly delicious, but because it’s a testament to how simple, comforting food can really bring a family together. It started as a solution to a busy weeknight, and now it’s a dish my kids literally cheer for when they see me pulling out the rye bread. There’s something so grounding about a meal that tastes like home, and for us, this Homemade Reuben Bake is definitely that. It’s more than just a recipe; it’s a memory-maker.

My Homemade Reuben Bake Pro Tips

Don’t skimp on the pressing: When you’re layering the bread, really press it down. It helps create a more cohesive casserole and prevents those rogue bread slices from floating up.
Caraway seeds are your friend: If you’re hesitant about caraway seeds, give them a try. They add that authentic Reuben flavor without being overpowering. It just makes the Homemade Reuben Bake taste more like the classic sandwich.
Let it rest: I know it’s hard to wait when something smells this good, but letting your Homemade Reuben Bake rest for 5-10 minutes after it comes out of the oven makes a huge difference. It allows the layers to settle, making for cleaner slices and less crumbling.

We’ve tried a few variations too! Sometimes, for a lighter take, I’ll use turkey pastrami instead of corned beef – my sister loves that version of the corned beef bake. Or, if I’m feeling extra cheesy, I might mix in a little provolone with the Swiss. My husband, who loves a bit of heat, occasionally adds a dash of hot sauce to his serving, which he says really amps up the easy Reuben recipe. And for the picky eaters (you know who you are!), my younger one prefers it with very little sauerkraut, which is fine! It’s all about making this Homemade Reuben Bake your own.

I truly hope you give this Homemade Reuben Bake a try in your own kitchen. Whether it’s for a busy weeknight, a casual get-together, or just because you’re craving something warm and comforting, I think you’ll find it hits all the right notes. It’s a hearty, satisfying dish that tastes like you spent hours on it, but is secretly super simple. Enjoy every delicious, cheesy bite! This Homemade Reuben Bake is going to be a new favorite, I just know it.

Reuben Bake

Print Recipe

Enjoy all the classic flavors of a Reuben sandwich in an easy, comforting baked casserole. This simple recipe features layers of rye bread, corned beef, sauerkraut, Swiss cheese, and creamy Russian dressing for a delicious family-friendly meal.

Author: Zoubida
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6-8 servings
Category: Dinner
Method: Baked
Cuisine: American

Ingredients

Scale

1 tbsp unsalted butter or olive oil
6 slices rye bread, preferably marbled or pumpernickel, cubed or torn into pieces
1 lb cooked corned beef, thinly sliced or shredded
2 cups sauerkraut, well-drained and squeezed dry
1 ½ cups shredded Swiss cheese, divided
½ cup Russian dressing (store-bought or homemade)
¾ cup milk
2 large eggs
Salt and black pepper to taste
Optional: Fresh parsley for garnish

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Instructions

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Spread the cubed rye bread evenly over the bottom of the prepared baking dish.
Layer the corned beef over the bread.
Evenly scatter the well-drained sauerkraut over the corned beef.
Sprinkle 1 cup of the shredded Swiss cheese over the sauerkraut.
In a medium bowl, whisk together the Russian dressing, milk, and eggs. Season with salt and pepper.
Pour the dressing mixture evenly over the layers in the baking dish.
Sprinkle the remaining ½ cup of Swiss cheese over the top.
Bake for 30-35 minutes, or until golden brown and bubbly.
Let stand for 5-10 minutes before serving. Garnish with fresh parsley if desired.