Description
This Reuben Bake is a delicious twist on the classic Reuben sandwich, layered with Swiss cheese, corned beef, sauerkraut mixed with Thousand Island dressing, all enveloped in buttery crescent roll dough. Perfectly baked until golden and bubbly, it’s an easy and satisfying casserole ideal for family dinners or gatherings.
Ingredients
Scale
For the crust:
- 2 tubes refrigerated crescent rolls (8 oz each)
- 1 egg white, lightly beaten
- 1 teaspoon caraway seeds
For the filling:
- 8 oz sliced Swiss cheese
- 8 oz sliced deli corned beef
- 1 cup sauerkraut, rinsed and well-drained
- 1/3 cup Thousand Island dressing
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 13×9-inch baking dish to prevent sticking.
- Prepare First Dough Layer: On a lightly floured surface, unroll one tube of crescent rolls. Press the dough into a single rectangle, sealing all seams so it forms one continuous sheet.
- Fit Dough into Dish: Press the prepared dough into the bottom and slightly up the sides of the baking dish to create the crust base.
- Par-Bake Crust: Bake the crust in the preheated oven for 8–10 minutes until it becomes lightly golden. This sets the base before adding the filling.
- Mix Filling: In a bowl, combine the well-drained sauerkraut with Thousand Island dressing to make a flavorful, creamy mixture.
- Layer Filling: On the baked crust, layer half of the Swiss cheese first, then all of the deli corned beef slices, followed by the sauerkraut mixture, and finally top with the remaining Swiss cheese.
- Prepare Top Dough Layer: Unroll the second crescent roll tube and seal all seams into one rectangle again. Place this on top of the filling, covering it completely.
- Finish Top Crust: Brush the top dough layer with the lightly beaten egg white, then sprinkle caraway seeds evenly over the surface for flavor and texture.
- Bake Fully: Return the assembled bake to the oven and bake for 12–16 minutes until the top is golden brown and the filling is heated through.
- Cool and Serve: Allow the Reuben Bake to cool slightly before slicing into squares and serving warm.
Notes
- Rinse and drain sauerkraut thoroughly to reduce excess moisture and prevent soggy crust.
- Use deli-sliced corned beef for ease, or cook and slice your own for a homemade touch.
- If you prefer a crispier crust, extend the par-baking time by a few minutes, but avoid browning too much before adding filling.
- Thousand Island dressing can be substituted with Russian dressing if desired for a different flavor profile.
- Caraway seeds add traditional Reuben flavor but can be omitted if unavailable.
- Store leftovers covered in the refrigerator for up to 3 days; reheat in the oven to maintain crust crispness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
