Description
A hearty Reuben Bake casserole featuring the classic flavors of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing, all encased in a flaky crescent roll crust. This easy-to-make dish is perfect for weeknight dinners, potlucks, or game day.
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 oven to 375°F (190°C).
- Unroll one tube of crescent dough and press into a greased 13×9-inch baking dish. Seal seams.
- Pre-bake the crust for 8-10 minutes until lightly golden.
- In a bowl, combine rinsed sauerkraut and Thousand Island dressing.
- Layer half the Swiss cheese, then the corned beef, sauerkraut mixture, and remaining Swiss cheese on the pre-baked crust.
- Unroll the second tube of crescent dough, form into a rectangle, seal seams, and place on top of the filling.
- Brush the top crust with egg white and sprinkle with caraway seeds.
- Bake for an additional 12-16 minutes until the top crust is golden brown and the casserole is heated through.
- Let cool slightly before slicing and serving.
Notes
- Rinsing the sauerkraut is crucial to prevent a soggy crust.
- Ensure all seams of the crescent dough are sealed to keep the filling contained.
- Allow the bake to cool slightly before slicing for easier portioning.
- 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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