Description
Hearty Reuben Bake brings classic deli flavors into a comforting casserole, layering tender corned beef with melted Swiss cheese and tangy sauerkraut. Savory and satisfying, this dish delivers all the beloved tastes of a traditional Reuben sandwich in one delicious, easy-to-serve meal.
Ingredients
Scale
Main Ingredients:
- 1 lb corned beef, sliced
- 2 cups sauerkraut, drained
- 6 slices Swiss cheese
- 4 slices rye bread, cubed
Binding/Liquid Ingredients:
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup milk
Seasoning and Flavor Enhancers:
- 2 tbsp Dijon mustard
- 1 tsp caraway seeds
- 1/2 tsp black pepper
- 1/4 tsp salt
Instructions
- Preheat the oven to 375°F and generously grease a 9×13-inch baking dish to ensure easy release of the casserole.
- Tear rye bread into rustic, bite-sized cubes and spread them evenly across the bottom of the prepared baking dish, creating a hearty foundation for the bake.
- Layer sliced corned beef directly over the bread cubes, creating a dense, meaty base that will infuse the entire dish with rich flavor.
- Drain sauerkraut thoroughly and distribute it uniformly over the corned beef layer, adding a tangy and acidic dimension to the casserole.
- Whisk eggs, heavy cream, and milk together in a mixing bowl until completely smooth and well-integrated.
- Incorporate Dijon mustard, caraway seeds, black pepper, and salt into the liquid mixture, whisking vigorously to ensure even distribution of seasonings.
- Pour the seasoned custard mixture slowly and evenly over the layered ingredients, allowing it to seep into all the nooks and crannies.
- Arrange Swiss cheese slices across the top, covering the entire surface to create a golden, melted cheese crust.
- Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is beautifully golden brown and slightly crispy.
- Remove from oven and let the bake rest for 10 minutes before serving, allowing the layers to settle and flavors to meld together.
Notes
- Swap rye bread with gluten-free alternatives like cauliflower crust or almond flour bread for those with gluten sensitivities.
- Reduce heavy cream and replace with Greek yogurt or low-fat milk to create a lighter, less caloric version of the dish.
- Rinse sauerkraut under cold water to minimize saltiness and provide a milder tangy flavor for those who find traditional sauerkraut too intense.
- Consider adding caramelized onions or sautéed bell peppers between layers to introduce extra depth and vegetable nutrition to the casserole.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 636
- Sugar: 2 g
- Sodium: 1164 mg
- Fat: 48 g
- Saturated Fat: 22 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 250 mg