Reuben Bake has become my go-to comfort food, a delicious way to capture all the amazing flavors of a classic deli sandwich in one easy casserole. I remember the first time I tried making this, I was aiming for a quick weeknight meal and ended up creating something truly special. The combination of tangy sauerkraut, savory corned beef, melty Swiss cheese, and that unmistakable Thousand Island dressing, all nestled in a flaky crescent roll crust, is pure magic. The aroma alone as it bakes is enough to make your mouth water! This Reuben casserole is so satisfying and surprisingly simple to put together. Let’s get cooking!
Why You’ll Love This Reuben Bake
Get ready to fall in love with this incredible Reuben Bake! It’s a game-changer for so many reasons:
- Unbeatable Flavor: It perfectly mimics the classic Reuben sandwich, delivering that beloved combination of savory, tangy, and cheesy goodness.
- Incredibly Easy: Seriously, this is an easy Reuben bake that even beginners can master. Minimal effort, maximum reward!
- Quick Weeknight Meal: With a total time of under an hour, it’s ideal for busy weeknights when you crave something hearty and delicious.
- Crowd-Pleaser: Whether it’s for a potluck, game day, or family dinner, everyone adores this comforting casserole.
- Uses Pantry Staples: Most of the ingredients are common, making it a convenient dish to whip up anytime.
- Versatile: This easy Reuben bake is fantastic for using up leftover corned beef, too.
- Satisfying & Hearty: It’s a filling and comforting dish that will leave you feeling completely satisfied.
Reuben Bake Ingredients
Gather these simple ingredients for a truly delicious Reuben bake with sauerkraut. You’ll be amazed at how these components come together to create the magic of a Reuben sandwich in a comforting casserole format.
- 2 tubes (8 ounces each) refrigerated crescent rolls – these create a wonderfully flaky crust.
- 1 pound sliced Swiss cheese – for that essential melty, nutty flavor.
- 1 1/4 pounds sliced deli corned beef – the star of the show, providing that signature savory taste.
- 1 can (14 ounces) sauerkraut, rinsed and drained – crucial for that tangy, authentic Reuben punch; rinsing helps prevent sogginess.
- 2/3 cup Thousand Island salad dressing – the creamy, sweet, and tangy binder that ties everything together.
- 1 egg white, lightly beaten – gives the top crust a beautiful golden sheen.
- 3 teaspoons caraway seeds – adds a subtle anise-like flavor that’s classic in rye breads and Reuben sandwiches.
How to Make Reuben Bake
Making this delicious Reuben Bake is surprisingly straightforward, transforming simple ingredients into a hearty meal. You’ll love how easily these steps come together to create that classic Reuben flavor you crave.
- Step 1: Begin by preheating your oven to 375°F (190°C). While it heats up, lightly grease a 13×9-inch baking dish. This preparation ensures your crust won’t stick.
- Step 2: Unroll one tube of refrigerated crescent dough. Carefully press it into the prepared baking dish, creating an even layer for the base of your corned beef Reuben bake.
- Step 3: Place the crust in the preheated oven and bake for 8–10 minutes, or until it’s just lightly golden. This pre-bake helps prevent a soggy bottom.
- Step 4: While the crust bakes, grab a mixing bowl. Combine the rinsed and drained sauerkraut with the Thousand Island dressing. Stir until everything is well incorporated and creamy.
- Step 5: Remove the pre-baked crust from the oven. Now, build your delicious layers: start with half of the Swiss cheese, followed by the sliced corned beef, then the tangy sauerkraut mixture, and finally, top with the remaining Swiss cheese. This layering ensures every bite is packed with flavor.
- Step 6: Unroll the second tube of crescent dough. Place it gently over the filling. Carefully press the edges of the top and bottom dough layers together to seal them completely. This is key for a neat sliceable corned beef Reuben bake.
- Step 7: In a small bowl, lightly beat the egg white. Brush this evenly over the top layer of the crescent dough. Sprinkle the caraway seeds over the egg wash for that authentic touch.
- Step 8: Return the bake to the oven and bake for an additional 12–16 minutes. You’re looking for the top crust to be beautifully golden brown and the cheese to be melted and bubbly. The aroma filling your kitchen will be incredible!
- Step 9: Once baked to perfection, remove the corned beef Reuben bake from the oven. Let it cool for about 5–10 minutes before slicing and serving. This brief rest allows the flavors to meld and makes it easier to cut clean portions.
Pro Tips for the Best Reuben Bake
Want to elevate your Reuben bake from good to absolutely unforgettable? Here are a few tricks I’ve picked up that guarantee a fantastic result every time, making it a truly simple Reuben bake.
- Rinse and Squeeze: Always rinse your sauerkraut thoroughly and give it a good squeeze to remove excess moisture. This is key to preventing any sogginess in your delicious Reuben bake.
- Don’t Overcrowd: Resist the urge to pack too much corned beef or sauerkraut into the layers. Even distribution ensures even cooking and prevents the dough from becoming heavy.
- Seal Those Seams: Make sure the crescent roll dough layers are well-sealed at the edges. This keeps all that cheesy, savory goodness contained within the flaky crust.
- Egg Wash is Key: Brushing the top with egg white before adding the caraway seeds gives your Reuben bake that beautiful golden-brown, bakery-worthy finish.
What’s the secret to perfect Reuben Bake?
The real secret to a perfect Reuben bake lies in managing moisture. Rinsing the sauerkraut really well and ensuring those crescent roll seams are sealed tight are crucial steps for a delicious, non-soggy result.
Can I make Reuben Bake ahead of time?
Yes, you absolutely can! Assemble the entire Reuben bake (up to the point of baking) up to 24 hours in advance. Cover it tightly and refrigerate. You might need to add a few extra minutes to the baking time if it’s coming straight from the fridge.
Why is my Reuben Bake soggy?
A soggy Reuben bake usually comes down to excess moisture. Make sure you rinse and thoroughly drain your sauerkraut, and give it a good squeeze. Also, ensure the crescent roll dough is well-sealed to prevent any liquid from seeping out during baking.
Best Ways to Serve Reuben Bake
This delicious Reuben bake is a star on its own, but serving it with the right sides truly makes it a meal to remember. For a classic pairing, I love serving it alongside a crisp, refreshing coleslaw that cuts through the richness of the cheese and corned beef. Another fantastic option is a simple green salad with a tangy vinaigrette. If you’re looking for something a bit heartier, some seasoned potato wedges or even a cup of tomato soup make for a wonderful accompaniment to this cheesy corned beef bake.
Nutrition Facts for Reuben Bake
When you’re enjoying a slice of this delicious Reuben Bake, here’s what you can expect in terms of nutrition per serving (which is about 150g):
- Calories: 410
- Fat: 25g
- Saturated Fat: 10g
- Protein: 18g
- Carbohydrates: 28g
- Fiber: 2g
- Sugar: 3g
- Sodium: 970mg
Nutritional values are estimates and may vary based on the specific ingredients you use.
How to Store and Reheat Reuben Bake
One of the best things about this Reuben bake is how well it keeps, making it perfect for meal prep or enjoying the flavors of a leftover corned beef bake. Once your delicious casserole has cooled completely, which usually takes about 30 minutes to an hour, you can store it properly. For refrigeration, cut the bake into individual portions and place them in airtight containers. It will stay fresh in the refrigerator for up to 3 to 4 days. If you want to keep it even longer, you can freeze individual slices wrapped tightly in plastic wrap, then foil, for up to 3 months. To reheat, you have a few great options. For a single serving, the microwave works well for about 1-2 minutes until heated through. For a crispier crust, I prefer to reheat slices in a toaster oven or a regular oven at 350°F (175°C) for about 10-15 minutes, or until warmed through and golden.
Frequently Asked Questions About Reuben Bake
What makes this Reuben Bake recipe so popular?
This Reuben bake is a hit because it perfectly captures the essence of a classic deli Reuben sandwich in a comforting, easy-to-make casserole format. The combination of savory corned beef, tangy sauerkraut, melty Swiss cheese, and creamy Thousand Island dressing, all wrapped in flaky crescent rolls, is incredibly satisfying and a guaranteed crowd-pleaser.
Can I use different types of cheese in this Reuben casserole recipe?
While Swiss cheese is traditional for a Reuben, feel free to experiment! Gruyere offers a similar nutty flavor, or you could try a mix of Swiss and provolone for a milder taste. Some people even like a sharp cheddar for a bolder flavor profile in their Reuben bake. Just ensure you have about a pound of cheese total.
How can I adapt this Reuben bake for a low-carb diet?
To make a lower-carb version of this Reuben bake, you can skip the crescent rolls entirely. Instead, press a mixture of cauliflower rice and egg into the bottom of the dish as a crust, or simply layer the ingredients as you would for a deconstructed Reuben bake. You could also serve the filling over a bed of greens.
Is this considered a Reuben casserole recipe or a bake?
It’s often called both! While technically baked in a dish, the term Reuben casserole is frequently used interchangeably with Reuben bake. Both terms accurately describe this hearty dish that brings together all the delicious flavors of a Reuben sandwich in a warm, comforting format.
Reuben Bake Variations You Can Try
Looking to mix things up? This Reuben bake is wonderfully versatile, and these variations will keep things exciting. Exploring different Reuben bake variations is a great way to cater to different tastes or dietary needs.
- Low-Carb Version: Skip the crescent rolls and create a crust from a mixture of riced cauliflower, an egg, and some shredded Swiss cheese pressed into the baking dish. This offers a similar flavor profile with significantly fewer carbohydrates.
- Rye Bread Base: For an even more authentic deli taste, cube and lightly toast some rye bread and use it to line the bottom of your baking dish instead of crescent rolls. This gives you a hearty, rye-forward base for your Reuben bake.
- Spicy Kick: Add a few dashes of hot sauce to the Thousand Island dressing or mix in some chopped pickled jalapeños with the sauerkraut for a little heat. This variation adds a pleasant spicy note to the classic flavors.
- Deconstructed Reuben Salad: If you’re craving the flavors without the bake, simply layer the corned beef, sauerkraut, Swiss cheese, and dressing separately over a bed of mixed greens or shredded cabbage for a delicious salad.
Reuben Bake: Amazing 1-Hour Comfort Food
- Total Time: 50 minutes
- Yield: Serves 8
- Diet: Vegetarian
Description
A hearty Reuben Bake that captures the beloved flavors of a classic deli sandwich in an easy-to-make casserole. With a flaky crescent roll crust, layers of savory corned beef, tangy sauerkraut, melty Swiss cheese, and creamy Thousand Island dressing, this dish is perfect for potlucks, weeknight dinners, or game day gatherings!
Ingredients
- 2 tubes (8 ounces each) refrigerated crescent rolls
- 1 pound sliced Swiss cheese
- 1 1/4 pounds sliced deli corned beef
- 1 can (14 ounces) sauerkraut, rinsed and drained
- 2/3 cup Thousand Island salad dressing
- 1 egg white, lightly beaten
- 3 teaspoons caraway seeds
Instructions
- Preheat your oven to 375°F (190°C).
- Unroll one tube of crescent dough and press it into a greased 13×9-inch baking dish.
- Pre-bake the crust for 8–10 minutes until lightly golden.
- In a mixing bowl, combine the rinsed sauerkraut and Thousand Island dressing.
- Layer half of the Swiss cheese on the crust, followed by the corned beef, sauerkraut mixture, and remaining cheese.
- Unroll the second tube of crescent dough on top; seal seams and brush with egg white before sprinkling caraway seeds.
- Bake for an additional 12–16 minutes until the top is golden brown.
- Let cool slightly before slicing and serving.
Notes
- Rinse the sauerkraut well to reduce excess moisture and prevent a soggy crust.
- Ensure all seams of the crescent roll dough are well-sealed to keep the filling intact.
- Allow the bake to cool slightly before slicing for easier portioning.
- This Reuben Bake is great for using leftover corned beef.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 410
- Sugar: 3g
- Sodium: 970mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg
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