There’s something irresistibly comforting about the Homemade Reuben Bake—a bubbly, golden casserole riff on the classic Reuben sandwich. Layers of flaky crescent dough hug savory corned beef, tangy sauerkraut, Swiss cheese, and Thousand Island dressing in each warm, gooey bite. This recipe is everything you love about a deli Reuben, but with a fuss-free, bake-and-slice approach that’s easy enough for a busy weeknight yet impressive enough for entertaining. Once you try it, this bake will become a crave-worthy staple in your kitchen repertoire!
Ingredients You’ll Need
Ingredients You’ll Need
The magic of this recipe comes from taking familiar sandwich ingredients and letting them transform into a hearty casserole. Each simple component adds its own punch—texture, color, or pure flavor comfort. Don’t be fooled by the brief shopping list; every pick earns its place in the final bake!
- Crescent roll dough: This forms both a buttery crust and topping, turning a sandwich into a sliceable dinner bake.
- Corned beef: Deli-sliced corned beef adds that salty, savory flavor Reubens are famous for—ask the deli to cut it thinly!
- Sauerkraut: Drain it well; its tangy crunch is essential to balance the richness of cheese and beef.
- Swiss cheese: Melty and mild, this brings those signature cheesy pulls to each bite.
- Thousand Island dressing: Sweet and creamy, this sauce infuses every layer with classic Reuben zest.
- Dijon mustard: A little zingy Dijon mixed with the dressing keeps things bright and layered in flavor.
- Caraway seeds (optional): These echo the flavors of rye bread—just sprinkle for authentic deli flair.
- Egg (for egg wash): A quick brush ensures the top crust is gorgeously shiny and golden.
- Nonstick cooking spray or parchment paper: Prevents sticking for stress-free serving and easy cleanup.
How to Make Homemade Reuben Bake
Step 1: Prep the Baking Dish and Dough
Start by preheating your oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish with nonstick spray or line it with parchment paper. Grab your tube of refrigerated crescent dough and unroll it—press it into the bottom of your pan, pinching seams so no filling can escape during baking. This is your fluffy bottom crust!
Step 2: Whisk the Dressing Mixture
In a small bowl, mix together the Thousand Island dressing and Dijon mustard. This quick mash-up is simple, but it amps up the flavor in each layer. Spread half of this creamy, zesty mixture evenly over the pressed dough.
Step 3: Layer Cheese, Meat, and Sauerkraut
Now, sprinkle on half of the Swiss cheese, then place an even layer of the corned beef slices on top. Follow up with the sauerkraut—just make sure it’s well-drained to avoid a soggy result. Finish this layer by scattering the rest of your cheese across the top.
Step 4: Add More Sauce and Final Dough Layer
Drizzle the remaining dressing mixture over your sauerkraut and cheese, ensuring every bite is saucy and flavorful. Unroll the second tube of crescent dough and carefully lay it over everything, pinching the edges to seal the layers inside.
Step 5: Egg Wash and Caraway Seeds
Brush the top of the dough with your beaten egg—this is the ticket to a beautiful golden finish. Sprinkle caraway seeds over the top for extra flavor and that classic bakery aroma (trust me, your kitchen will smell incredible!).
Step 6: Bake, Rest, and Slice
Slide the dish into the preheated oven and bake for 25 to 30 minutes, until the crust turns deep golden brown and you can see cheese bubbling at the edges. Let the Homemade Reuben Bake rest 5 to 10 minutes after baking—this helps it slice neatly, and makes for perfect squares.
How to Serve Homemade Reuben Bake
Garnishes
Garnishing doesn’t have to be fussy—sometimes a little fresh chopped parsley or chives sprinkled over the hot bake bring just the right pop of color. Some extra caraway seed on top before serving keeps the rye-bread vibe alive, too!
Side Dishes
Homemade Reuben Bake is rich, so I love pairing it with something light and refreshing: a simple dill pickle spear, a crisp apple slaw, or even a lemony green salad. For a heartier plate, some oven fries or kettle chips make it a total deli-style meal.
Creative Ways to Present
For brunch, cut your bake into bite-sized squares and spear each with a toothpick for easy snacking. At a casual lunch, slice generous rectangles and serve alongside a steaming mug of soup. For parties, arrange each square on a serving tray with a swirl of extra Thousand Island dressing on the side for dipping!
Make Ahead and Storage
Storing Leftovers
Once your Homemade Reuben Bake has cooled, cover the dish tightly or transfer slices to an airtight container. Store in the refrigerator for up to three days. It reheats beautifully and makes a perfect grab-and-go lunch!
Freezing
You can freeze individual slices or the whole cooled bake. Wrap pieces in foil or plastic wrap, then place in a freezer bag. They’ll keep for up to two months. Thaw overnight in the fridge before reheating.
Reheating
For the crispiest results, reheat slices in a 350°F oven for 10 to 15 minutes. In a pinch, the microwave works—just heat in 30-second bursts until hot, but know the crust may be softer.
FAQs
Can I use pastrami instead of corned beef?
Absolutely! Pastrami brings a little smoky edge to the Homemade Reuben Bake if you want to mix things up. The flavors pair perfectly with sauerkraut and Swiss.
What can I substitute for Thousand Island dressing?
If you don’t have Thousand Island, Russian dressing works beautifully, or even a quick mix of mayo, ketchup, and a bit of relish for a homemade touch.
Can I make this ahead and bake later?
Yes! Assemble the casserole up to one day in advance, cover tightly, then refrigerate. When you’re ready, add the egg wash and bake as directed—just add a few extra minutes to the bake time from cold.
Is Homemade Reuben Bake gluten-free?
As written, it’s not gluten-free because of the crescent dough. You can make it gluten-free by swapping for a gluten-free crescent or pizza dough, which many supermarkets now offer.
Can I add more vegetables?
Of course! Finely shredded cabbage, sautéed onions, or even some diced pickles can be tucked inside for extra flavor and crunch. Just be sure not to overload, so the bake holds together.
Final Thoughts
If you’re craving an easy, crowd-pleasing meal with the familiar flavors of a deli classic, you can’t go wrong with this Homemade Reuben Bake. From the first gooey, tangy bite to the last crumb of buttery crust, you’ll want to make it over and over—trust me, your family and friends will ask for it by name!
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Homemade Reuben Bake Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the delicious flavors of a classic Reuben sandwich with this easy and comforting Homemade Reuben Bake. Layers of corned beef, sauerkraut, Swiss cheese, and a tangy dressing sandwiched between crescent roll dough make for a hearty and satisfying meal.
Ingredients
Crescent Roll Base:
- 1 (8 oz) tube refrigerated crescent roll dough
Filling:
- 1/2 pound sliced corned beef
- 1 cup sauerkraut, well-drained
- 1 cup shredded Swiss cheese
- 1/3 cup Thousand Island dressing
- 1 tablespoon Dijon mustard
- 1/2 teaspoon caraway seeds (optional)
Additional:
- 1 egg, beaten (for egg wash)
- nonstick cooking spray or parchment paper
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish or line it with parchment paper.
- Assemble Base: Unroll the crescent dough and press it into the bottom of the dish, pinching the seams together to form a solid base.
- Prepare Dressing: In a small bowl, mix the Thousand Island dressing with Dijon mustard. Spread half of the dressing mixture over the dough.
- Layer: Layer with half the cheese, followed by the corned beef, sauerkraut, and remaining cheese. Drizzle the rest of the dressing over the top.
- Top and Bake: Unroll a second crescent dough tube and place over the filling, pressing the edges to seal. Brush with beaten egg and sprinkle with caraway seeds if using. Bake for 25 to 30 minutes, or until golden brown and cooked through.
- Rest and Serve: Let rest for 5 to 10 minutes before slicing.
Notes
- Make sure to drain the sauerkraut well to prevent sogginess.
- For a shortcut, use deli-sliced corned beef and pre-shredded cheese.
- This bake is great for lunch, dinner, or even as a party appetizer when cut into smaller pieces.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 4g
- Sodium: 870mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 70mg
