The Reuben Bake is a hearty, casserole-style dish inspired by the classic Reuben sandwich. It combines layers of rye bread, corned beef, sauerkraut, Swiss cheese, and a tangy dressing, baked to golden perfection. It’s a perfect comfort food and a crowd-pleaser, especially during cooler months or for gatherings.

Ingredients:

For a 9×13-inch baking dish (serves 6-8):

• 6 slices of rye bread (or enough to cover the base of your baking dish)
• 1 pound (450g) corned beef, thinly sliced or shredded
• 1 ½ cups (350g) sauerkraut, drained and patted dry
• 8 ounces (225g) Swiss cheese, sliced or shredded
• 1 cup Thousand Island dressing (store-bought or homemade, see tip below)
• 3 large eggs
• 1 cup whole milk (or half-and-half for a richer texture)
• 2 tablespoons unsalted butter, melted
• 1 teaspoon caraway seeds (optional, for that extra rye flavor)
• Salt and pepper, to taste

Instructions:

1. Preheat the oven:
   • Preheat your oven to 375°F (190°C). Grease your 9×13-inch baking dish with butter or cooking spray.
2. Prepare the bread layer:
   • Lay the slices of rye bread in the bottom of the dish. You may need to cut some slices to fit snugly. Brush the bread with melted butter for extra flavor.
3. Add the corned beef and sauerkraut:
   • Spread the sliced or shredded corned beef evenly over the bread layer.
   • Scatter the drained sauerkraut over the corned beef. Use paper towels to pat the sauerkraut dry if it’s too moist, as excess liquid could make the bake soggy.
4. Layer the Swiss cheese:
   • Place the Swiss cheese slices or sprinkle the shredded cheese evenly over the sauerkraut.
5. Make the custard:
   • In a medium bowl, whisk together the eggs, milk, and Thousand Island dressing until smooth. Add a pinch of salt and pepper to taste.
6. Pour and season:
   • Pour the custard mixture evenly over the layers in the dish, making sure it soaks into the bread.
7. Top with caraway seeds (optional):
   • Sprinkle caraway seeds on top for a traditional rye bread flavor.
8. Bake:
   • Place the dish in the preheated oven and bake for 30-40 minutes, or until the top is golden brown, the cheese is melted, and the custard is set.
9. Rest and serve:
   • Let the Reuben Bake rest for 5-10 minutes before slicing into squares. This helps the layers set and makes serving easier.

Tips:

• Homemade Thousand Island Dressing: Mix ½ cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon sweet pickle relish, 1 teaspoon white vinegar, and a pinch of paprika for a quick, delicious dressing.
• If you want a crispier top, broil the dish for the last 2-3 minutes of baking.
• For a gluten-free version, use gluten-free rye bread or any preferred gluten-free bread.

Nutritional Facts (Per Serving, Approximate):

• Calories: 420
• Protein: 22g
• Carbohydrates: 23g
• Fat: 28g
• Fiber: 3g
• Sodium: 870mg

Would you like to customize this recipe for any dietary needs (low-carb, gluten-free, dairy-free)? Or would you like a grocery list for this dish? 😊