Classic Reuben Bake Corned Swiss (Print Format)
Layers of corned beef, sauerkraut, Swiss and rye bread form an irresistibly warm, shareable comfort meal.
# Ingredients:
→ Main Ingredients
01 -
1 pound thinly sliced corned beef, deli-prepared or pre-cooked
02 -
1 (14 ounce) can sauerkraut, drained, rinsed, and squeezed dry
03 -
8 ounces shredded Swiss cheese
04 -
1/2 cup Thousand Island dressing
05 -
1/4 cup mayonnaise
06 -
1/4 cup Dijon mustard
07 -
1/4 cup chopped fresh parsley
08 -
12 slices rye bread, cubed into 1-inch pieces
09 -
2 tablespoons melted butter
→ Optional Toppings
10 -
Rye croutons
11 -
Caraway seeds
# Steps:
01 -
Preheat oven to 350°F (175°C). In a large bowl, toss rye bread cubes with melted butter. Spread bread cubes evenly on a baking sheet. Bake for 8–10 minutes or until golden and lightly toasted. Remove and set aside.
02 -
In a large bowl, mix corned beef, sauerkraut, Swiss cheese, Thousand Island dressing, mayonnaise, Dijon mustard, and parsley. Ensure sauerkraut is well-squeezed to remove any excess moisture.
03 -
Grease a 9×13 inch baking dish lightly. Spread half of the toasted bread cubes at the bottom. Evenly layer the Reuben mixture over the top. Scatter the remaining bread cubes on top to cover the mixture.
04 -
Bake in the preheated oven for 30 minutes, or until bubbly and the top is golden brown. Let cool for 5–10 minutes before serving.
# Tips:
01 -
Ensure sauerkraut is drained and squeezed well to prevent sogginess.
02 -
Use fresh Swiss cheese for smoother melting.
03 -
Add rye croutons for an extra crunchy topping.