Description
This Reuben Bake combines all the iconic flavors of a classic Reuben sandwich—corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing—layered between buttery crescent rolls and baked to golden perfection. A crowd-pleasing casserole that’s perfect for potlucks, parties, or an easy weeknight dinner
Ingredients
2 (8-ounce) cans refrigerated crescent roll dough
1 lb sliced corned beef
1 (14-ounce) can sauerkraut, drained and patted dry
2 cups shredded Swiss cheese (or Swiss cheese slices)
½ cup Thousand Island dressing
1 egg, beaten (for egg wash)
1 teaspoon caraway seeds (optional)
1 tablespoon melted butter
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Unroll and press 1 can of crescent roll dough into the bottom of the dish, sealing seams.
Spread ½ of the Thousand Island dressing over the dough.
Layer ½ of the Swiss cheese, followed by all the corned beef, sauerkraut, and remaining Swiss cheese.
Spread the remaining Thousand Island dressing if desired.
Top with second can of crescent roll dough, sealing edges.
Brush top with beaten egg and melted butter. Sprinkle with caraway seeds if using.
Bake for 25–30 minutes or until golden brown.
Cool slightly before slicing and serving warm.
Notes
To keep the bottom crust crisp, ensure the sauerkraut is well-drained and patted dry. Swap Thousand Island for Russian dressing if preferred. Add pickles inside or on the side for an extra bite. Reheat leftovers in the oven for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 4g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg