Reuben Bake
This hearty Reuben Bake transforms the classic deli sandwich into a comforting and easy casserole. With layers of savory corned beef, tangy sauerkraut, creamy Thousand Island dressing, and melty Swiss cheese between flaky crescent roll dough, it's a crowd-pleasing dish perfect for potlucks, family dinners, or game day spreads.
Servings: 8
Calories: 480kcal
Ingredients
For the crust:
- 2 tubes 8 ounces each refrigerated crescent rolls
- 1 egg white lightly beaten
- 3 teaspoons caraway seeds
- For the filling:
- 1 pound sliced Swiss cheese
- 1 1/4 pounds sliced deli corned beef
- 1 can 14 ounces sauerkraut, rinsed and well drained
- 2/3 cup Thousand Island salad dressing
Instructions
- Preheat oven to 375°F (190°C).
- On a lightly floured surface, unroll one tube of crescent dough and press into a rectangle, sealing all seams and perforations.
- Transfer the dough to a greased 13x9-inch baking dish, pressing it into the bottom and slightly up the sides.
- Bake the crust for 8–10 minutes or until lightly golden.
- While the crust bakes, mix the sauerkraut and Thousand Island dressing in a bowl until well combined.
- Once the crust is baked, layer half of the Swiss cheese over it.
- Add all of the corned beef in an even layer over the cheese.
- Spread the sauerkraut mixture evenly over the corned beef.
- Top with the remaining Swiss cheese.
- Unroll the second tube of crescent dough, seal the seams, and form into a rectangle.
- Place the dough on top of the casserole. Brush with egg white and sprinkle with caraway seeds.
- Return to the oven and bake for 12–16 minutes, or until the top is golden brown and the filling is heated through.
- Allow to cool slightly before slicing and serving.