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Homemade Reuben Casserole Bake

A deconstructed Reuben sandwich casserole with buttery marble rye bread cubes, tender corned beef, squeezed-dry sauerkraut, Thousand Island dressing, and two layers of melted Swiss cheese, baked golden in just 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 7 servings
Course: Dinner, Main Course
Cuisine: American, Deli-Style
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 8 slices marble rye or pumpernickel bread cut into 1-inch cubes
  • 4 tbsp salted butter melted
  • 1 tsp caraway seeds optional
  • 1 lb cooked corned beef shredded or chopped into bite-sized pieces; pastrami works as substitute
  • 1 can (16 oz) sauerkraut rinsed under cold water and squeezed completely dry in a kitchen towel
  • 2 cups Swiss cheese freshly grated from a block; divided between middle and top layers
  • 0.75 cup Thousand Island or Russian dressing homemade: 1/2 cup mayo + 2 tbsp ketchup + 1 tbsp sweet pickle relish

Equipment

  • 9x13-inch baking dish
  • large mixing bowl
  • Clean kitchen towel for squeezing sauerkraut
  • Box grater

Method
 

  1. Preheat the oven to 400°F (200°C). Grease a 9x13-inch baking dish.
  2. Toss the rye bread cubes in melted butter until evenly coated.
  3. Rinse the sauerkraut under cold water. Transfer to a clean kitchen towel and squeeze firmly and repeatedly until completely dry.
  4. Spread half the buttered bread cubes in an even layer across the bottom of the prepared dish.
  5. Layer the corned beef evenly over the bread. Spread the squeezed-dry sauerkraut over the corned beef.
  6. Drizzle the Thousand Island dressing evenly over the sauerkraut. Scatter 1 cup of Swiss cheese over the dressing.
  7. Distribute the remaining bread cubes over the cheese layer. Scatter the final cup of Swiss cheese and caraway seeds if using over the top.
  8. Bake uncovered for 20 to 25 minutes until the top bread cubes are golden and crispy and the cheese is bubbly. Rest 5 minutes before serving.

Notes

Squeeze the Sauerkraut Dry: Draining in a colander is not enough. Transfer to a clean kitchen towel and squeeze firmly 4 to 5 times until completely dry. This is the single most important step for preventing a soggy casserole. Grate Your Own Cheese: Block Swiss grated fresh melts smoothly. Pre-shredded Swiss contains anti-caking agents that produce a grainy, uneven melt. Crispy Top Tip: Increase oven to 425°F for the final 3 to 5 minutes for extra-crispy top bread cubes. Make Ahead: Assemble through the first cheese layer only. Add the top bread cubes and final cheese layer fresh before baking. Add 5 minutes to the bake time. Pastrami Substitute: Direct one-to-one replacement for a smokier, more heavily spiced filling. Rachel Version: Use deli turkey and drained vinegar coleslaw in place of corned beef and sauerkraut. Storage: Refrigerate for up to 3 days. Reheat in toaster oven or air fryer at 350°F for best texture restoration. Does not freeze well.