Easiest Savory Reuben Bake Recipe | Quick Comfort Food for Any Occasion

Posted on August 7, 2023 by Kate

Introduction

Oh, the holidays! Or maybe it’s just a Tuesday that feels like it needs a little extra cozy. Whatever the reason, I’ve got a recipe that’s going to wrap you up like a warm hug. This Savory Reuben Bake is one of those dishes that just feels good. It brings back memories of classic deli sandwiches, but in a way that’s perfect for sharing with your favorite people. And the best part? It’s ridiculously easy to throw together, making it a lifesaver on busy nights.

Why You’ll Love This Recipe

Fast: Seriously, you can have this in the oven in under 20 minutes!
Easy: No fancy techniques, just simple layering and baking.
Giftable: Imagine bringing this warm and comforting bake to a potluck or a friend’s house – they’ll be singing your praises!
Crowd-pleasing: Who doesn’t love the classic Reuben flavors? This bake is a guaranteed hit with everyone.

Ingredients

Gathering your ingredients is part of the fun! Here’s what you’ll need for this delightful bake:

6 slices rye bread: The foundation of our bake! Rye bread gives it that authentic Reuben character.
1 pound thinly sliced pastrami or corned beef: Whichever you prefer, this is the hearty star of the show. You can often find pre-sliced options at the deli counter.
1 (14.5-ounce) can or jar sauerkraut, drained well: Make sure to drain it really well to avoid a soggy bake. This brings that tangy, classic Reuben flavor.
4 cups shredded Swiss cheese, divided: Melty, gooey, and oh-so-delicious. Swiss is the perfect partner to those bold Reuben flavors.
2 teaspoons caraway seeds, divided: These little seeds are key to that distinct rye bread and Reuben taste.
1 cup chopped dill pickles: A little crunch and a burst of briny goodness to cut through the richness.
1 cup milk: This helps create a custard-like layer that holds everything together beautifully.
3 large eggs, beaten: The binder for our creamy sauce.
⅓ cup creamy dressing (Thousand Island style): This is where that classic Reuben dressing magic happens.
¼ cup yellow mustard: A little tang and zip to complement the other flavors.

How to Make It

Alright, let’s get cooking! This is so simple, you’ll be amazed.

Preheat your oven: Get it nice and toasty at 375°F (190°C).
Prep your dish: Lightly butter a 9×13 inch baking dish. This is important so nothing sticks!
First layer of bread: Lay 3 slices of rye bread on the bottom of your prepared dish. They might overlap a little, and that’s perfectly fine.
Add the meat: Top the bread with about half of your thinly sliced pastrami or corned beef.
Sauerkraut time: Spread about half of your well-drained sauerkraut over the meat.
Cheesy goodness and seeds: Sprinkle 1 teaspoon of caraway seeds and 2 cups of your shredded Swiss cheese over the sauerkraut.
Second layer of bread: Arrange the remaining 3 slices of rye bread on top of the cheese.
More delicious meat: Now, add the rest of your corned beef or pastrami.
More sauerkraut and pickles: Spread the remaining sauerkraut and your chopped dill pickles over this meat layer.
Whisk up the creamy magic: In a medium bowl, grab a whisk! Whisk together the milk, beaten eggs, creamy dressing (like Thousand Island), and yellow mustard until they’re all nicely combined.
Pour it over: Gently pour this yummy egg mixture evenly over all the assembled layers. Make sure it gets into all those nooks and crannies!
Final cheesy flourish: Sprinkle the remaining 2 cups of Swiss cheese and the last teaspoon of caraway seeds on top. This is going to get beautifully golden!
Bake to perfection: Pop it into your preheated oven and bake for 30-40 minutes. You’ll know it’s ready when the bake is set (no wobbling in the center) and the cheese on top is all melted and a gorgeous golden brown.
Rest and enjoy: Let it stand for about 10 minutes before you serve it. This helps everything settle and makes it easier to slice.

Substitutions & Additions

This recipe is wonderfully forgiving, so feel free to play around!

Bread: If you’re not a rye bread fan, pumpernickel or even a sturdy sourdough would work. Just make sure it’s not too soft.
Meat: Leftover roast beef or even sliced ham could be interesting twists.
Pickles: If you don’t have dill pickles, some chopped sweet pickles could offer a different flavor profile, though it will be less traditional.
Cheese: Gruyere would be a divine swap for Swiss if you want to go a little more gourmet. A mix of Swiss and cheddar is also delicious!
Additions: Want to amp it up? Some thinly sliced onions sautéed until sweet would be a fantastic addition. A sprinkle of fresh dill on top before serving adds a lovely touch of freshness.

Tips for Success

A few little tricks can make your Reuben Bake absolutely perfect.

Drain that sauerkraut well: I can’t stress this enough! Soggy sauerkraut is the enemy of a good bake. Squeeze out as much liquid as you possibly can.
Don’t overfill: While it’s tempting to pack it to the brim, be mindful of the baking dish size. You don’t want any overflow.
Prep ahead: You can assemble the entire bake (up to step 12) a day in advance. Cover it tightly and store it in the refrigerator. When you’re ready to bake, let it sit at room temperature for about 30 minutes before baking, and you might need to add a few extra minutes to the baking time.
Watch the browning: If the cheese on top starts to brown too quickly, you can loosely tent the bake with aluminum foil for the last 10-15 minutes of baking.

How to Store It

Leftovers are a good thing when it comes to this bake!

Once cooled, you can store any leftover Savory Reuben Bake in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. The texture might be slightly softer upon reheating, but the flavor is still fantastic!

FAQs

Q: Can I make this vegetarian?

A: Absolutely! You could omit the meat and double up on the sauerkraut, pickles, and cheese. Or, try adding some sautéed mushrooms or a layer of vegetarian deli slices for extra heartiness.

Q: What do I serve with this bake?

A: It’s a complete meal on its own, but it pairs wonderfully with a simple green salad with a light vinaigrette, or some crispy potato chips for added crunch.

Q: My bake seems a little wet. What went wrong?

A: Most likely, the sauerkraut wasn’t drained thoroughly enough. Next time, really give it a good squeeze or even press it between paper towels to remove excess moisture.

Savory Reuben Bake

Print Recipe

A ridiculously easy and comforting casserole that brings classic Reuben sandwich flavors to your dinner table, perfect for busy nights or sharing with loved ones.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 8 people

Ingredients

Scale

Main ingredients

6 slices rye bread
1 pound pastrami or corned beef (thinly sliced)
1 (14.5 ounce) can or jar sauerkraut (drained well)
4 cups Swiss cheese (shredded, divided)
2 teaspoons caraway seeds (divided)
1 cup dill pickles (chopped)
1 cup milk
3 large eggs (beaten)
0.33 cup creamy dressing (Thousand Island style)
0.25 cup yellow mustard

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Instructions

Preheat your oven to 375°F (190°C).
Prep your dish: Lightly butter a 9×13 inch baking dish. This is important so nothing sticks!
First layer of bread: Lay 3 slices of rye bread on the bottom of your prepared dish. They might overlap a little, and that’s perfectly fine.
Add the meat: Top the bread with about half of your thinly sliced pastrami or corned beef.
Sauerkraut time: Spread about half of your well-drained sauerkraut over the meat.
Cheesy goodness and seeds: Sprinkle 1 teaspoon of caraway seeds and 2 cups of your shredded Swiss cheese over the sauerkraut.
Second layer of bread: Arrange the remaining 3 slices of rye bread on top of the cheese.
More delicious meat: Now, add the rest of your corned beef or pastrami.
More sauerkraut and pickles: Spread the remaining sauerkraut and your chopped dill pickles over this meat layer.
Whisk up the creamy magic: In a medium bowl, grab a whisk! Whisk together the milk, beaten eggs, creamy dressing (like Thousand Island), and yellow mustard until they’re all nicely combined.
Pour it over: Gently pour this yummy egg mixture evenly over all the assembled layers. Make sure it gets into all those nooks and crannies!
Final cheesy flourish: Sprinkle the remaining 2 cups of Swiss cheese and the last teaspoon of caraway seeds on top. This is going to get beautifully golden!
Bake to perfection: Pop it into your preheated oven and bake for 30-40 minutes. You’ll know it’s ready when the bake is set (no wobbling in the center) and the cheese on top is all melted and a gorgeous golden brown.
Rest and enjoy: Let it stand for about 10 minutes before you serve it. This helps everything settle and makes it easier to slice.

Notes

Can be assembled a day in advance and refrigerated. If cheese browns too quickly, tent with foil. Leftovers store well for up to 3 days.