We totally scarfed this down when my mom whipped it up on those hectic evenings.

The Reuben Bake is a hearty, comforting dish that combines the beloved flavors of a traditional Reuben sandwich into a warm, bubbly casserole. This recipe holds a special place in my heart, as it brings together memories of family lunches and hearty Midwestern fare. Originating from the classic deli favorite, the Reuben sandwich, this bake offers an easier and more sharable way to enjoy those beloved flavors, perfect for gatherings or Sunday dinners.

This Reuben Bake pairs wonderfully with a light, fresh side to balance its richness. A crisp green salad with a tangy vinaigrette or a bright coleslaw adds a refreshing contrast. For a true Midwestern touch, consider serving it with some sweet and tangy bread-and-butter pickles or a side of seasoned potato wedges.

Servings: 6

6 slices of rye bread, cubed
1 lb of corned beef, shredded or chopped
1 can (14 oz) sauerkraut, drained
2 cups shredded Swiss cheese
1 cup thousand island dressing
1/2 cup milk
3 eggs, beaten
1/4 cup melted butter

Preheat your oven to 350°F (175°C).

Grease a 9x13 inch baking dish with a bit of butter or non-stick spray.

Spread the rye bread cubes evenly across the bottom of the prepared dish.

In a large bowl, combine the corned beef, sauerkraut, and 1 1/2 cups of shredded Swiss cheese.

In a separate bowl, whisk together the thousand island dressing, milk, and beaten eggs until smooth.

Pour the dressing mixture over the corned beef and sauerkraut combination, and mix until everything is coated.

Pour the entire mixture over the rye bread cubes in the baking dish, spreading it out evenly.

Sprinkle the remaining 1/2 cup of Swiss cheese over the top, then drizzle the melted butter over the cheese.

Bake in the preheated oven for 40-45 minutes, or until the top is golden and bubbly.

Allow the bake to sit for a few minutes before serving to set and cool slightly.

For those who prefer a bit of a twist, you can replace the corned beef with pastrami for a slightly different flavor. If you’re not a fan of thousand island dressing, a Russian dressing works just as well. For a lower-carb version, you can substitute the rye bread with a cauliflower rice base, though you'll lose some of that traditional bread flavor.