Reuben Bake: A Warm, Cheesy, and Crispy Casserole Inspired by the Classic Reuben Sandwich

Serving: Serve hot and fresh, ideally with a side of pickles or a simple green salad for a complete meal.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) for about 10-15 minutes to retain the crispy top. You can also microwave individual portions for a quick meal.
Variations
Low-Carb Option: Use low-carb bread or cauliflower rice instead of rye bread.
Vegetarian Option: Swap the corned beef for tempeh or mushrooms for a meatless version.
Extra Flavor: Add a few slices of dill pickle or some caraway seeds to bring even more flavor to the dish.
Spicy Kick: Add a bit of hot sauce or diced jalapeños to the dressing for a spicy twist.
FAQ
Q: Can I use a different cheese instead of Swiss?
A: Yes! You can substitute Swiss with Gruyère, provolone, or even cheddar, depending on your taste preference.

Q: Can I make this Reuben Bake ahead of time?
A: Absolutely! Assemble the casserole ahead of time, cover it, and refrigerate for up to 24 hours. Just bake it when you’re ready to serve.

Q: Can I freeze the Reuben Bake?
A: Yes! After baking, let it cool completely, then wrap it tightly and freeze for up to 2 months. Reheat in the oven at 350°F (175°C) for about 30 minutes.

Q: How do I make the bread crispy?
A: Toasting the rye bread cubes in butter before layering them in the casserole will help give the final dish a nice, crispy texture.