Ingredients
Scale
- 8 slices marbled rye bread, cubed
- 1 pound cooked corned beef, coarsely chopped
- 1 (14 ounce) can sauerkraut, very well drained
- 8 ounces shredded Swiss cheese
- 1 cup Thousand Island dressing
- 3 large eggs
- 1/2 cup whole milk
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Layer the bottom of the dish with the cubed rye bread.
- Step 2: Scatter the chopped corned beef, the well-drained sauerkraut, and the shredded Swiss cheese evenly over the layer of bread cubes.
- Step 3: In a medium bowl, whisk together the Thousand Island dressing, eggs, and milk until the mixture is smooth. Pour this liquid evenly over the ingredients in the baking dish, ensuring all the bread and fillings are moistened.
- Step 4: Bake for 30 to 35 minutes, or until the cheese is melted, the edges are golden brown, and the center of the bake is completely set.
- Step 5: Remove the Reuben Bake from the oven and allow it to rest for 5 to 10 minutes before slicing and serving.
Notes
- Store any leftovers tightly covered in the refrigerator for up to 3 days; this bake does not freeze well due to the dairy base, which can become grainy upon thawing.
- For the best texture, reheat individual slices in a toaster oven or standard oven at 300°F (150°C) until warmed through, as microwaving tends to soften the desired crisp edges.
- The secret to a perfect bake is exceptionally dry sauerkraut; squeeze it firmly in a clean kitchen towel to remove excess liquid, ensuring the final dish sets properly without becoming watery.
- Serve slices alongside crisp dill pickles and extra Thousand Island dressing for dipping, or pair with a simple green salad dressed with a light vinaigrette to cut the richness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8th of casserole)
- Calories: 545
- Sodium: 1450mg
- Fat: 42g
- Saturated Fat: 18g
- Trans Fat: 0.5g
- Protein: 7g