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To truly appreciate the Savory Reuben Bake, it helps to understand its roots. The Reuben sandwich is believed to have originated in the early 20th century, with various stories attributing its creation to different locales and individuals. However, the most widely accepted tale points to a New York City deli owner named Arnold Reuben, who crafted the sandwich to cater to a famous actress in the 1920s. The combination of corned beef, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing, all grilled between slices of rye bread, quickly became a classic deli staple.

Reuben Bake

Discover the Savory Reuben Bake, a comforting casserole that transforms the classic Reuben sandwich into a family-friendly dish perfect for gatherings. Packed with flavors of corned beef, sauerkraut, Swiss cheese, and rich dressing, this easy-to-make recipe is sure to impress guests and loved ones alike. Simple to prepare and filled with nostalgic taste, it combines hearty ingredients into a satisfying bake that brings everyone together around the table.
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Ingredients
  

1 lb corned beef, chopped

1 cup sauerkraut, drained and squeezed dry

1 cup Swiss cheese, shredded

1 cup Russian or Thousand Island dressing

1 loaf rye bread, cut into cubes

4 large eggs

2 cups milk

1 tsp caraway seeds (optional)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with cooking spray.

    Prepare the Filling: In a large bowl, combine the chopped corned beef, sauerkraut, shredded Swiss cheese, and dressing. Mix well to ensure everything is evenly coated.

      Assemble the Bake: Layer half of the rye bread cubes in the bottom of the prepared baking dish. Spread half of the corned beef mixture over the bread. Repeat with the remaining bread cubes and corned beef mixture.

        Mix the Egg Mixture: In a separate bowl, whisk together the eggs and milk. Season with salt, pepper, and optional caraway seeds for an extra layer of flavor.

          Combine and Soak: Pour the egg mixture evenly over the assembled layers in the baking dish. Gently press the layers down to ensure the bread absorbs the liquid.

            Bake: Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the egg is set.

              Serve: Let the Reuben Bake cool for about 5 minutes before slicing. Garnish with fresh parsley and serve warm.

                Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8