This Reuben Bake is a comforting, layered casserole featuring all the classic flavors of a Reuben sandwich—corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing—baked on a buttery crescent roll crust. It’s a perfect dish for gatherings, family dinners, or St. Patrick’s Day celebrations!
Reuben Bake
This Reuben Bake is a comforting, layered casserole featuring all the classic flavors of a Reuben sandwich—corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing—baked on a buttery crescent roll crust. It’s a perfect dish for gatherings, family dinners, or St. Patrick’s Day celebrations!
Ingredients
- 2cans (8 oz each) refrigerated crescent roll dough
- 1lb(450g) sliced corned beef, chopped
- 8oz(225g) Swiss cheese, sliced
- 1can (14 oz) sauerkraut, drained well
- 1/2cupThousand Island dressing (or Russian dressing)
- 1/4cupDijon or yellow mustard
- 1egg, beaten
- 1 tspcaraway seeds (optional, for authentic Reuben flavor)
Instructions
- Prepare the Baking Dish:Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Assemble the Crescent Roll Base:Unroll one can of crescent roll dough and press it into the bottom of the prepared baking dish, pinching the seams to seal.
- Unroll one can of crescent roll dough and press it into the bottom of the prepared baking dish, pinching the seams to seal.
- Add the Layers:Spread the mustard evenly over the crescent roll dough.Layer the chopped corned beef evenly over the mustard.Place the Swiss cheese slices on top of the corned beef.Spread the drained sauerkraut evenly over the cheese.Drizzle the Thousand Island dressing over the sauerkraut.
- Spread the mustard evenly over the crescent roll dough.
- Layer the chopped corned beef evenly over the mustard.
- Place the Swiss cheese slices on top of the corned beef.
- Spread the drained sauerkraut evenly over the cheese.
- Drizzle the Thousand Island dressing over the sauerkraut.
- Top with Crescent Roll Dough:Unroll the second can of crescent roll dough and place it over the sauerkraut layer, stretching it to cover as much as possible. Pinch the seams together.
- Unroll the second can of crescent roll dough and place it over the sauerkraut layer, stretching it to cover as much as possible. Pinch the seams together.
- Finish with Egg Wash and Caraway Seeds:Brush the top crescent dough with the beaten egg. Sprinkle with caraway seeds if desired.
- Brush the top crescent dough with the beaten egg. Sprinkle with caraway seeds if desired.
- Bake:Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are bubbly.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are bubbly.
- Cool and Serve:Let the Reuben Bake cool for about 5 minutes before slicing. Serve warm.
- Let the Reuben Bake cool for about 5 minutes before slicing. Serve warm.
Notes
Customize the filling:Add extra cheese or use a different dressing if preferred.
Use rye bread dough:For a more authentic Reuben flavor, replace the crescent dough with rye bread dough if available.
Storage:Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
