Savory Reuben Bake is a warm, cheesy casserole that tastes like a Reuben sandwich in every bite.
- introduction — Savory Reuben Bake
- why make this recipe — Savory Reuben Bake
- how to make Savory Reuben Bake
- Ingredients — Savory Reuben Bake
- Directions — Savory Reuben Bake
- how to serve Savory Reuben Bake
- how to store Savory Reuben Bake
- tips to make Savory Reuben Bake
- variation for Savory Reuben Bake
- FAQs about Savory Reuben Bake
introduction — Savory Reuben Bake
Savory Reuben Bake brings rye, pastrami, sauerkraut, and Swiss cheese into one simple bake.
For a slightly different take on this style of casserole, see the classic Reuben bake guide for ideas.
why make this recipe — Savory Reuben Bake
Savory Reuben Bake is quick to assemble and feeds a family or a crowd.
It turns sandwich flavors into a cozy, hands-off dish you can bake and serve warm.
how to make Savory Reuben Bake
To make Savory Reuben Bake, you layer bread cubes, sauerkraut, pickles, cheese, and meat, then pour a milk-and-egg sauce over it and bake.
If you want more ideas for comfort-style Reuben dishes and serving tips, check the comforting Reuben bake delight page.
Ingredients — Savory Reuben Bake
- 6 slices of rye bread, divided
- 1 pound thinly sliced pastrami or corned beef, divided
- 1 (14.5-ounce) can or jar of sauerkraut, drained well
- 4 cups shredded Swiss cheese, divided
- 2 teaspoons caraway seeds, divided
- 1 cup chopped dill pickles
- 1 cup milk
- 3 large eggs, beaten
- 1/3 cup creamy dressing (use a simple homemade Thousand Island)
- 1/4 cup yellow mustard
Directions — Savory Reuben Bake
- Preheat oven to 350°F (175°C). Spray an 11×7-inch or 9×13-inch baking dish with nonstick spray.
- Cut four slices of rye into 2-inch cubes and place them in the bottom of the dish.
- Pulse the remaining two slices in a food processor to make fine breadcrumbs; set aside.
- Spread the drained sauerkraut and chopped dill pickles over the bread cubes. Sprinkle with 1 teaspoon caraway seeds.
- Add 2 cups shredded Swiss cheese over the sauerkraut layer.
- Place half the sliced pastrami or corned beef on top of the cheese and gently press layers to compact.
- Sprinkle the remaining 2 cups shredded Swiss cheese and 1 teaspoon caraway seeds over the meat.
- In a medium bowl, whisk together milk, beaten eggs, creamy dressing, and mustard.
- Pour the sauce evenly over the casserole. Top with the prepared breadcrumbs and cover with foil.
- Bake 45 minutes, then remove and let rest 5 minutes. Slice and serve warm.
how to serve Savory Reuben Bake
Serve Savory Reuben Bake hot from the oven in squares or slices.
Pair it with a crisp green salad or simple pickles to cut the richness, or consult meal prep ideas for lunch boxes for sides that travel well.
how to store Savory Reuben Bake
Cool the bake to room temperature before storing.
Keep leftovers covered in the fridge for up to 3 days, or freeze portions in airtight containers for up to 2 months.
tips to make Savory Reuben Bake
- Drain sauerkraut well to avoid a soggy bake.
- Press layers gently so the casserole holds together when sliced.
- Use freshly shredded Swiss for best melt and taste.
variation for Savory Reuben Bake
- Swap pastrami for corned beef if you prefer.
- Add a thin layer of Russian dressing between layers for more Reuben flavor.
- For a lighter version, use low-fat milk and less cheese.
FAQs about Savory Reuben Bake
Q: Can I use corned beef instead of pastrami for Savory Reuben Bake?
A: Yes. Corned beef works well and gives a similar taste.
Q: Can I make Savory Reuben Bake ahead of time?
A: Yes. Assemble, cover, and refrigerate up to 24 hours before baking. Bake as directed, adding a few extra minutes if cold.
Q: Where can I buy rye bread or rye crumbs for this Savory Reuben Bake?
A: You can buy rye bread or rye products online; Buy it here.
Q: How do I reheat leftover Savory Reuben Bake?
A: Reheat in a 350°F oven until warmed through, or microwave single servings for 1–2 minutes.
Q: Is Savory Reuben Bake freezer friendly?
A: Yes. Freeze in portions and thaw in the fridge overnight before reheating.
Savory Reuben Bake
Ingredients
Casserole Base
- 6 slices slices of rye bread, divided Cut 4 slices into cubes and use 2 for breadcrumbs.
- 1 pound thinly sliced pastrami or corned beef, divided Use pastrami or substitute with corned beef.
- 1 14.5-ounce can or jar sauerkraut, drained well Ensure sauerkraut is drained to avoid sogginess.
- 4 cups shredded Swiss cheese, divided Freshly shredded Swiss is recommended for best texture.
- 2 teaspoons caraway seeds, divided Add to the layers for flavor.
- 1 cup chopped dill pickles
Egg Sauce
- 1 cup milk Can substitute with low-fat milk for a lighter version.
- 3 large eggs, beaten
- 1/3 cup creamy dressing (use a simple homemade Thousand Island)
- 1/4 cup yellow mustard
Topping
- 2 slices rye bread for breadcrumbs Pulse in a food processor.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Spray an 11×7-inch or 9×13-inch baking dish with nonstick spray.
- Cut four slices of rye into 2-inch cubes and place them in the bottom of the dish.
- Pulse the remaining two slices in a food processor to make fine breadcrumbs; set aside.
- Spread the drained sauerkraut and chopped dill pickles over the bread cubes. Sprinkle with 1 teaspoon caraway seeds.
- Add 2 cups shredded Swiss cheese over the sauerkraut layer.
- Place half the sliced pastrami or corned beef on top of the cheese and gently press layers to compact.
- Sprinkle the remaining 2 cups shredded Swiss cheese and 1 teaspoon caraway seeds over the meat.
Baking
- In a medium bowl, whisk together milk, beaten eggs, creamy dressing, and mustard.
- Pour the sauce evenly over the casserole. Top with the prepared breadcrumbs and cover with foil.
- Bake for 45 minutes, then remove and let rest for 5 minutes. Slice and serve warm.
