Description
A delicious twist on the traditional Reuben sandwich, this Homemade Reuben Bake combines corned beef, sauerkraut, Swiss cheese, and rye bread into a hearty casserole.
Ingredients
Scale
- 2 cups cooked corned beef, chopped
- 1 cup sauerkraut, drained and squeezed dry
- 1 cup Swiss cheese, shredded
- 1 cup Russian or Thousand Island dressing
- 1 loaf (1 pound) rye bread, cut into cubes
- 4 large eggs
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine the chopped corned beef, sauerkraut, Swiss cheese, and dressing. Mix well.
- In a separate bowl, whisk together the eggs, milk, garlic powder, onion powder, black pepper, and salt until fully combined.
- Add the cubed rye bread to the meat mixture and stir to combine. Pour the egg mixture over the bread and meat, ensuring everything is evenly coated.
- Transfer the mixture to the prepared baking dish, spreading it out evenly.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the egg is set.
- Let it cool for 5-10 minutes before serving. Garnish with fresh parsley if desired.
Notes
- For a vegetarian version, substitute corned beef with sautéed mushrooms or tempeh and use a vegan cheese alternative.
- Add sliced pickles or jalapeños to the mixture for an extra kick of flavor.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the bake
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 200mg