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Reuben Bake

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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

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

  • Prepare the Baking Dish:

    • Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.

  • 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.

  • 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.

  • 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.

  • Finish with Egg Wash and Caraway Seeds:

    • Brush the top crescent dough with the beaten egg. Sprinkle with caraway seeds if desired.

  • Bake:

    • Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are bubbly.

  • 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.

Find it online: https://recipe.ukfinda.com/reuben-bake/