Reuben Loaf


Reuben Loaf

Reuben Loaf
55 Min

Reuben Loaf allows you to enjoy the flavor of a Reuben sandwich in casserole-sized portions. Reuben Loaf makes a wonderful dinner or snack and tastes just as great when reheated the next day.

What You'll Need

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 2 cups buttermilk
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1 pound thick-sliced deli corned beef, chopped
  • 1 (14-1/2-ounce) can sauerkraut, chopped, with liquid reserved
  • 1 cup shredded Swiss cheese

What to Do

  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. 
  2. In a large bowl, combine flour, baking powder, baking soda, sugar, and salt. With a wire whisk, beat in buttermilk, eggs, and oil until moistened. Stir in corned beef, sauerkraut with its liquid, and Swiss cheese.
  3. Spoon into prepared baking dish and bake 55 to 60 minutes, or until golden and a wooden toothpick inserted in center comes out clean.



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Awful. We had to throw it out. Three thumbs down.

This is very good, just like the recipe is. If you cannot have seeds the recipe is very good. The 9x13 casserole dish is great. Nice for a dish to make for something different and serves 12. Great if you like Reuben sandwiches!! Likingit2

I think the recipe says to drain kraut so you can easily chop it. Then add the liquid back in when you add to other ingredients.

A little confused. In recipe it states to reserve liquid on sauerkraut, then in instructions it says to add sauerkraut with it liquid. Which is it?

I believe the instructions were stating to reserve or keep and use the liquid instead of disposing of it.

This really does sound good. Can I substitute half of the white flour with rye flour? I like the idea of adding the caraway seeds.

This sounds great and will try it but I wii try adding caraway seeds to sauerkraut. Reuben need the rye taste and the caraway will give it just that.

I'm so glad I read the reviews b-4 making it. A friend had given us homemade sauerkraut which I would have hated to waste. I ended up putting extra of various wet items into 1/2 recipe already based on the comments. Added dill seed, which made it kinda like a rye bread taste. Also made it in an actual loaf pan - not good. When the time came that it should be done the toothpick came out clean, but still wasn't done. So I baked longer at lower temp, then ended up kind of chunking it up & baking to make it crispy. Then it was good ! In future will not use loaf pan & won't mind if it needs to be cooked again after.

Thank you for your comments. Since we received earlier comments stating that the recipe seemed to contain too much flour, we retested it and adjusted the amount of flour in the recipe. Also, as you discovered, this should be baked in a 9x13 pan, rather than a loaf pan. Thank you again for your comments and happy cooking!


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