Description
Reuben Crescent Bake is a savory, deli-style casserole made with layers of crescent roll dough, corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing. It’s an easy twist on the classic Reuben sandwich, perfect for brunches, game days, or a hearty family dinner.
Ingredients
- 2 cans (8 oz each) refrigerated crescent roll dough
- 1/2 lb sliced deli corned beef, chopped
- 1 1/2 cups shredded Swiss cheese
- 1 cup sauerkraut, well-drained
- 1/2 cup Thousand Island dressing
- 1 tablespoon caraway seeds (optional, for flavor)
- 1 egg, beaten (for egg wash)
- 1 tablespoon melted butter (optional, for brushing)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Unroll one can of crescent roll dough and press it into the bottom of the dish to form an even crust, sealing any seams.
- Layer the chopped corned beef evenly over the dough.
- Spread the sauerkraut evenly over the meat, followed by the Thousand Island dressing.
- Sprinkle shredded Swiss cheese evenly on top.
- Unroll the second can of crescent dough and place it over the cheese layer, pinching seams to seal the top.
- Brush the top with the beaten egg and sprinkle with caraway seeds (if using).
- Bake for 25–30 minutes, or until the top is golden brown and puffed.
- Let the casserole cool for 10 minutes before slicing into squares and serving warm.
Notes
- Pat sauerkraut dry with paper towels to prevent excess moisture.
- Use rye bread crumbs instead of caraway seeds for added texture and authentic Reuben flavor.
- For a spicier version, mix a little horseradish into the Thousand Island dressing.
- Store leftovers in the refrigerator for up to 3 days and reheat in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American