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The Ultimate Homemade Reuben Casserole Bake

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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 8
Ingredients Method

Ingredients
  

For the Casserole Base
  • 8 slices rye bread cubed
  • 1 pound deli sliced corned beef chopped
  • 1 14 ounce can sauerkraut, well-drained and patted dry
  • 2 cups shredded Swiss cheese
For the Creamy Dressing
  • 1 cup mayonnaise
  • 1/4 cup ketchup
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon prepared horseradish optional
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

Method
 

Preparation and Assembly
  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
  2. In a medium bowl, whisk together all the ingredients for the creamy dressing until smooth. Set aside.
  3. Spread the cubed rye bread evenly over the bottom of the prepared baking dish.
  4. Layer the chopped corned beef evenly over the bread cubes.
Layering and Baking
  1. Squeeze the sauerkraut one last time to remove any excess moisture, then spread it evenly over the corned beef layer.
  2. Pour the creamy dressing evenly over the sauerkraut layer, ensuring all the ingredients are coated.
  3. Top the entire casserole with the shredded Swiss cheese.
  4. Bake for 30 to 35 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the bread cubes around the edges are toasted.
Serving
  1. Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the layers to set.
  2. Serve warm. Garnish with a sprinkle of fresh parsley or a drizzle of extra dressing, if desired.