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Ultimate Reuben Bake Casserole: All the Flavors of a Deli Classic, No Fuss

If you love a good Reuben sandwich—the tangy sauerkraut, salty corned beef, nutty Swiss cheese, and toasted rye—this casserole is going to feel like comfort food heaven. Instead of grilling sandwich after sandwich, you get all the same flavors baked together in one cozy, bubbling dish that feeds a crowd with almost no effort.

This Ultimate Reuben Bake Casserole is perfect for those evenings when you want something hearty and nostalgic, but don’t feel like hovering over the stove. It’s also a smart way to use leftover corned beef (hello, post–St. Patrick’s Day), or give deli meat a new life. The rye or pumpernickel bread forms the base, the corned beef adds protein and richness, the sauerkraut brings that essential tang, and the Swiss cheese melts into a gorgeous golden crust on top.

You still get the signature Reuben flavors—especially thanks to a quick homemade Thousand Island–style dressing—but in a format that’s simple enough for a weeknight and impressive enough for game day, potlucks, or casual get-togethers.

Ultimate Reuben Bake Casserole Recipe

Below is the full recipe exactly as you’ll prepare it. After the recipe card, you’ll find extra tips, serving ideas, and variations to help you make it your own.

Ingredients

Ultimate Reuben Bake Casserole

6 slices rye or pumpernickel bread, cubed
1 pound sliced corned beef, cut into bite-size pieces
16 ounces sauerkraut, well drained
2 cups shredded Swiss cheese
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon grated onion
1 tablespoon sweet pickle relish
1/8 teaspoon smoked paprika
caraway seeds (optional, for topping)
extra dressing or mustard (optional, for serving)

Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch casserole dish with nonstick spray.
In a small bowl, whisk together mayonnaise, ketchup, grated onion, sweet relish, and smoked paprika to make the Thousand Island dressing.
Spread the cubed bread evenly in the bottom of the prepared baking dish to form a base.
Layer the chopped corned beef evenly over the bread cubes.
Drizzle the prepared dressing over the corned beef, allowing it to seep between the layers.
Spread the drained sauerkraut evenly on top of the meat and dressing layer.
Sprinkle shredded Swiss cheese evenly over the top to form a melty, golden crust.
Bake uncovered for 25 minutes until cheese is bubbly and golden and edges are crisp.
Let cool slightly, then slice into squares and serve warm. Optionally drizzle with mustard or extra dressing.

Notes
Toast the rye bread cubes slightly before layering if you prefer extra crunch. You can prep this casserole a day ahead and store in the fridge before baking. Sprinkle caraway seeds for added rye flavor or broil the top for a crispier finish. Leftovers reheat well for up to 4 days.

Why You’ll Love This Reuben Bake

Here’s what makes this dish such a winner:

All the Reuben flavor, none of the hassle – No buttering and flipping individual sandwiches. Everything bakes together in one pan.
Great for leftovers and meal prep – Corned beef, sauerkraut, and stale bread all shine here. Plus, leftovers keep well.
Crowd-pleasing comfort food – It’s hearty, cheesy, and familiar. Perfect for family dinners, game nights, or potlucks.
Customizable – You can tweak the intensity of the sauerkraut, adjust the richness, or play with toppings and sides without changing the core recipe.

Ingredient Notes and Tips

Without changing the recipe, here are some helpful notes on each component so you can get the most out of it.

Rye or pumpernickel bread
These breads are key to the classic Reuben flavor. Their distinctive taste stands up beautifully to the sauerkraut and dressing. If your bread is a day old, that’s even better—it holds its texture well.
Corned beef
Thinly sliced deli corned beef or leftover corned beef both work. Cutting it into bite-size pieces makes it easier to eat and ensures every bite has meat.
Sauerkraut
Make sure it’s well drained. Too much liquid will make the casserole soggy. You can even squeeze it gently in a clean kitchen towel or with your hands to remove excess moisture.
Swiss cheese
Shredded Swiss melts into a rich, nutty, bubbly topping. If shredding from a block, you’ll usually get better flavor and melt than pre-shredded bags.
Homemade Thousand Island–style dressing
The combination of mayonnaise, ketchup, grated onion, sweet relish, and smoked paprika adds creaminess, tang, sweetness, and a hint of smokiness. It really ties all the layers together.
Caraway seeds (optional)
If you love the flavor of rye bread, caraway seeds sprinkled on top echo that aroma and add a subtle crunch.
Mustard or extra dressing (optional)
Serving with mustard or more dressing lets everyone customize their plate—more tang, more creaminess, or both.

Step-by-Step: Getting the Best Texture and Flavor

Let’s walk through the method with some practical tips, while keeping the recipe exactly as written.

1. Preheat and prepare your dish

You’ll preheat the oven to 350°F (175°C) and grease a 9×13-inch casserole dish with nonstick spray. This size gives the perfect ratio of layers: enough depth to feel hearty, but not so deep that the center stays soggy.

Tip: If you don’t have nonstick spray, you can use a thin layer of butter or oil on the dish.

2. Make the dressing

In a small bowl, whisk together:

1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon grated onion
1 tablespoon sweet pickle relish
1/8 teaspoon smoked paprika

This quick mix becomes your flavorful, creamy dressing.

Tip: Grate the onion finely so it blends into the sauce instead of leaving big chunks. The smoked paprika adds a subtle smoky note that mimics the taste of grilled or griddled sandwiches.

3. Build the bread base

Spread the cubed rye or pumpernickel bread evenly in the bottom of the dish. This is your “crust,” just like bread in a sandwich, but in casserole form.

Extra crunch option (as noted):
Toast the bread cubes lightly in the oven for a few minutes before layering if you prefer a firmer, more toasty base.

4. Layer on the corned beef

Spread the bite-size corned beef pieces evenly over the bread. Try to distribute them so each portion of the casserole has a good amount of meat.

Tip: Don’t pack it down too tightly. You want the dressing to be able to seep through the corned beef and into the bread.

5. Drizzle on the dressing

Pour the prepared dressing over the corned beef, letting it naturally flow between the layers. This step is crucial for flavor—this is what gives you that classic Reuben richness.

Tip: Use a spatula to gently spread the dressing if any area looks too dry, but avoid overmixing the layers.

6. Add the sauerkraut

Spread the well-drained sauerkraut evenly over the top of the meat and dressing. This layer brings tang, freshness, and a bit of texture contrast.

Tip: Taste a little of your sauerkraut first. If it’s extremely sour, you can briefly rinse it and then drain it again to mellow the flavor—but make sure it’s fully drained afterward.

7. Top with Swiss cheese

Sprinkle the shredded Swiss cheese evenly over the sauerkraut. This will melt into a bubbly, golden top layer.

If you’re using caraway seeds, this is the moment to sprinkle them over the cheese for that extra rye-like aroma.

8. Bake until bubbly and golden

Bake the casserole uncovered for about 25 minutes, until:

The cheese is melted and starting to turn golden
The edges look crisp
You can see gentle bubbling around the sides

If you like an even deeper golden top, you can broil briefly at the end, as suggested in the notes—just keep a close eye on it so it doesn’t burn.

9. Rest, slice, and serve

Let the casserole cool slightly before slicing. This brief rest helps the layers settle and makes it easier to cut neat squares.

Serve warm, with mustard or extra dressing on the side so everyone can adjust the flavor to their liking.

Make-Ahead, Storage, and Reheating

One of the biggest advantages of this recipe is how well it fits into busy schedules.

Make-ahead

As noted, you can prep the casserole a day ahead:

Assemble all the layers in the 9×13 dish.
Cover tightly and refrigerate.
When ready to bake, remove from the fridge while the oven preheats and then bake as directed (you may need to add a few extra minutes since it’s starting from cold).

Storage

Leftovers keep well for up to 4 days in the refrigerator:

Let the casserole cool completely.
Store in an airtight container or cover the dish tightly.

Reheating

To reheat:

In the oven: warm at around 325°F (160°C) until heated through. This keeps the bread from becoming too rubbery and helps the cheese re-melt nicely.
In the microwave: heat individual portions in short bursts so they warm through without becoming too soft.

Serving Ideas

This casserole is rich and satisfying, so simple sides work best:

A crisp green salad with a light vinaigrette
Pickles or a pickle plate to cut through the richness
Roasted or steamed vegetables
A simple tomato salad or coleslaw

For a fun twist at parties, you can cut the casserole into smaller squares and serve it as hearty finger food with toothpicks and a little bowl of mustard or extra dressing.

Variations to Try (For Future Batches)

The core recipe is fantastic as is, but if you ever feel like experimenting on another day, here are some ideas you might enjoy:

Turkey Reuben (Rachel-style) – Swap corned beef for turkey in a future version to make a “Rachel” casserole.
Extra tang – Use a mix of sauerkraut and finely chopped pickles for even more punch.
Spicier kick – Add a dash of hot sauce to the dressing when you’re in the mood for a bit of heat.
Cheese blend – Use mostly Swiss but add a little provolone or mozzarella for extra melt (again, only for your own variations later).

These aren’t changes to the base recipe you have—they’re just ideas you can keep in mind if you want to play with flavors in future versions.

Frequently Asked Questions

Can I freeze this casserole?
This style of casserole can be frozen, but because of the bread and creamy dressing, the texture may soften a bit after thawing. If you do freeze it, wrap it tightly and reheat gently in the oven.

What if I don’t like sauerkraut?
Sauerkraut is a big part of the Reuben flavor, but if you prefer a milder taste, you can use a brand with a softer tang or briefly rinse and drain it more thoroughly to tone it down.

Can I use a different bread?
The recipe is written for rye or pumpernickel, which give that signature flavor. If you ever swap in another bread, just know the taste will shift away from traditional Reuben territory—but it will still be a tasty casserole.

Is this good for potlucks or parties?
Absolutely. It slices well once it’s rested, reheats nicely, and delivers familiar flavors in a format that’s easy to serve.

This Ultimate Reuben Bake Casserole gives you everything you love about a classic deli sandwich in one easy, shareable dish. Whether you’re feeding your family on a chilly evening or showing up to a potluck with something a little different, it’s the kind of recipe that people remember—and ask you for.