Description
This Reuben Bake is a comforting, layered casserole featuring all the classic flavors of a Reuben sandwich—corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing—baked on a buttery crescent roll crust. It’s a perfect dish for gatherings, family dinners, or St. Patrick’s Day celebrations!
Ingredients
Units
Scale
- 2 cans (8 oz each) refrigerated crescent roll dough
- 1 lb (450g) sliced corned beef, chopped
- 8 oz (225g) Swiss cheese, sliced
- 1 can (14 oz) sauerkraut, drained well
- 1/2 cup Thousand Island dressing (or Russian dressing)
- 1/4 cup Dijon or yellow mustard
- 1 egg, beaten
- 1 tsp caraway seeds (optional, for authentic Reuben flavor)
Instructions
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Prepare the Baking Dish:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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Assemble the Crescent Roll Base:
- Unroll one can of crescent roll dough and press it into the bottom of the prepared baking dish, pinching the seams to seal.
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Add the Layers:
- Spread the mustard evenly over the crescent roll dough.
- Layer the chopped corned beef evenly over the mustard.
- Place the Swiss cheese slices on top of the corned beef.
- Spread the drained sauerkraut evenly over the cheese.
- Drizzle the Thousand Island dressing over the sauerkraut.
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Top with Crescent Roll Dough:
- Unroll the second can of crescent roll dough and place it over the sauerkraut layer, stretching it to cover as much as possible. Pinch the seams together.
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Finish with Egg Wash and Caraway Seeds:
- Brush the top crescent dough with the beaten egg. Sprinkle with caraway seeds if desired.
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Bake:
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are bubbly.
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Cool and Serve:
- Let the Reuben Bake cool for about 5 minutes before slicing. Serve warm.
Notes
- Customize the filling: Add extra cheese or use a different dressing if preferred.
- Use rye bread dough: For a more authentic Reuben flavor, replace the crescent dough with rye bread dough if available.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.