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
Scale
- 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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