Reuben Bake Extravaganza: A Delicious Twist on a Classic

Ingredients

Main Ingredients

• 1 ½ lb thinly sliced corned beef
• 2 cups sauerkraut, drained
• 6 cups rye bread cubes (about 1‑inch)

Cheese & Sauce

• 1 ½ cups shredded Swiss cheese
• ½ cup heavy cream
• ¼ cup whole‑milk yogurt (for tang)
• 2 tablespoons Dijon mustard
• 2 tablespoons unsalted butter, melted

Seasonings & Garnish

• 1 teaspoon smoked paprika
• ½ teaspoon freshly ground black pepper
• ¼ cup chopped fresh parsley
• Salt to taste

Instructions

Assembling the Bake

1. Layer the Bread. Transfer the toasted rye cubes to a greased 9‑x‑13‑inch baking dish, spreading them evenly. This creates a sturdy platform that will soak up the sauce without turning mushy.
2. Add the Meat. Distribute the sliced corned beef over the bread, overlapping pieces just enough to cover the surface. Even coverage ensures each bite gets that signature salty flavor.
3. Spread the Sauerkraut. Evenly spoon the drained sauerkraut atop the beef. The acidity will balance the richness of the cheese sauce that follows.
4. Prepare the Cheese Sauce. In a medium saucepan, whisk together heavy cream, yogurt, Dijon mustard, melted butter, smoked paprika, and black pepper. Bring to a gentle simmer over medium heat, stirring constantly until the mixture thickens slightly, about 3‑4 minutes. Remove from heat and fold in half of the shredded Swiss cheese, allowing it to melt into a silky sauce.
5. Finish the Bake. Pour the warm cheese sauce evenly over the assembled layers, ensuring every corner is coated. Sprinkle the remaining Swiss cheese on top for a golden crust. Cover the dish loosely with foil to prevent over‑browning.