Classic Reuben Bake with Corned Beef, Sauerkraut & Swiss

Alright, friend, picture this: you just came home after a long day, craving something warm, cheesy, and downright comforting. Enter the Classic Reuben Bake—a melty, savory casserole layered with corned beef, tangy sauerkraut, and gooey Swiss cheese that feels like a big, cozy hug from the inside out. This isn’t just a sandwich in casserole form; it’s like all your favorite deli vibes wrapped up in one easy bake. The smell of rye bread toasting, the zing of sauerkraut, and that creamy Thousand Island drizzle combine to make your kitchen feel like the best little deli in town. I can’t wait for you to dive into this one—it’s cozy, colorful, and perfect for sharing (or not!).

Quick Facts

Yield: Serves 6
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients

For the Main Dish:

1 pound sliced corned beef, chopped
2 cups sauerkraut, well drained
8 slices rye bread, crusts removed and torn into pieces
8 ounces Swiss cheese, shredded
2 cups shredded mozzarella cheese
2 tablespoons butter, melted

For the Sauce / Garnish:

1/2 cup mayonnaise
3 tablespoons ketchup
1 tablespoon sweet pickle relish
1 teaspoon Worcestershire sauce
1/2 teaspoon smoked paprika

How I Make It

Step 1:

Start by preheating your oven to 350°F. While it’s warming up, mix the mayonnaise, ketchup, pickle relish, Worcestershire sauce, and smoked paprika in a small bowl to create that classic Reuben sauce. It’s tangy, creamy, and absolutely brings the flavors together.

Step 2:

Next, toss the torn pieces of rye bread in the melted butter—this helps them toast up nicely in the bake and adds a golden crunch you don’t want to miss.

Step 3:

In a greased 9×13-inch baking dish, layer half of your buttery bread pieces evenly on the bottom. Top with half the chopped corned beef, then half the sauerkraut, and sprinkle a mix of Swiss and mozzarella cheeses over the layer. Repeat those layers one more time, finishing with a thick blanket of cheese on top.

Step 4:

Spread the Reuben sauce evenly over the top layer of cheese. This adds that signature tang and brings everything together while baking.

Step 5:

Bake your casserole for about 30 minutes, or until the cheese is bubbly and golden with some crispy edges. You’ll know it’s ready when the aromas fill your kitchen and the top is irresistibly inviting.

Step 6:

Let the bake rest for about 5 minutes before serving—this helps it set up so you get nice, clean servings. Then scoop, plate, and enjoy that perfect combination of creamy, tangy, and savory goodness.

Variations & Tips

Swap rye bread for pumpernickel for a deeper, slightly sweeter flavor.
Use corned beef leftovers from your deli or home-cooked brisket for more authentic taste.
Mix in some caramelized onions for extra sweetness and depth.
Try swapping mozzarella for provolone or fontina for a unique cheese twist.
If you like a little heat, add a dash of hot sauce to the Reuben sauce.
Make it gluten-free by using gluten-free bread—just adjust baking time as needed.

How I Like to Serve It

This bake is perfect for casual Friday dinners or game day celebrations. I love serving it alongside a crisp green salad or kettle-cooked chips for that classic deli vibe. It’s also a crowd-pleaser during St. Patrick’s Day, especially paired with a cold beer or a cozy mug of dark roast coffee.

Notes

Store leftovers tightly covered in the fridge for up to 3 days. Reheat in the oven at 325°F until warmed through to keep it crispy.
If you want to prep ahead, assemble everything the night before and refrigerate; bake fresh the next day.

Closing: This Classic Reuben Bake always hits the spot when you want a no-fuss, deeply satisfying meal with all the flavors of your favorite deli sandwich in one cheesy, tangy, and downright delicious dish.