Reuben Bake Recipe
Ingredients:
1 loaf rye bread, cubed (about 8 cups)
1 lb corned beef, sliced or chopped into bite-sized pieces
2 cups sauerkraut, well drained
2 cups shredded Swiss cheese
1 cup Thousand Island dressing
1/4 cup melted butter
1 tablespoon caraway seeds (optional)
1 tablespoon Dijon mustard (optional, for extra flavor in the dressing)
1/4 cup chopped fresh parsley (optional, for garnish)
Directions:
Prepare the Rye Bread:
Preheat the oven to 350°F (175°C). Cut the rye bread into 1-inch cubes.
Toast the Bread (Optional but Recommended):
Spread the bread cubes on a baking sheet and bake for 8-10 minutes, or until lightly toasted. This step helps prevent the bread from becoming soggy.
Prepare the Ingredients:
Slice or chop the corned beef into bite-sized pieces. Drain the sauerkraut well, squeezing out any excess liquid. Shred the Swiss cheese.
Assemble the Bake:
Grease a 9x13-inch baking dish. In a large bowl, combine the toasted bread cubes, corned beef, sauerkraut, and half of the Swiss cheese. If using, add the caraway seeds to the mixture. Pour the Thousand Island dressing over the mixture and toss gently to combine. If using Dijon mustard, whisk it into the Thousand Island dressing before adding it to the mixture. Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the remaining Swiss cheese on top, then drizzle with melted butter.
Bake:
Bake for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
Garnish and Serve:
Let the bake cool slightly before serving. Garnish with chopped fresh parsley, if desired, and serve warm.
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 6