Reuben Bake

Why You’ll Love This Recipe

This recipe is incredibly easy to make with accessible ingredients, and it’s ideal for feeding a group. It combines all the best flavors of a traditional Reuben in a casserole format that’s ready in under an hour. Plus, it’s customizable, reheats beautifully, and adds a nostalgic, comforting touch to any meal or gathering.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:
refrigerated crescent rolls (2 tubes, 8 oz each)
egg white, lightly beaten
caraway seeds

For the filling:
sliced Swiss cheese
sliced deli corned beef
sauerkraut, rinsed and well-drained
Thousand Island dressing

Directions

1. Preheat your oven to 375°F (190°C) and grease a 13×9-inch baking dish.

2. On a lightly floured surface, unroll one tube of crescent roll dough, pressing into a rectangle and sealing seams.

3. Press the dough into the bottom of the baking dish and slightly up the sides.

4. Bake the bottom crust for 8–10 minutes until lightly golden.

5. In a bowl, mix the drained sauerkraut with the Thousand Island dressing.

6. Layer half of the Swiss cheese on the baked crust, followed by all of the corned beef, the sauerkraut mixture, and then the remaining Swiss cheese.

7. Unroll the second crescent roll tube, seal the seams, and lay it over the top of the filling.

8. Brush the top crust with beaten egg white and sprinkle with caraway seeds.

9. Bake for 12–16 minutes, or until the top is golden and the filling is heated through.

10. Let cool slightly before slicing and serving.

Servings and timing

• Servings: 6–8 servings

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

Variations

• Meat Swap: Try pastrami instead of corned beef for a smoky twist.

• Cheese Upgrade: Substitute Gruyère for a deeper, nuttier flavor.

• Extra Layers: Add sautéed onions or pickled jalapeños for more texture and flavor.

• Mustard Touch: Add a thin spread of whole-grain mustard under the cheese layers.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a 350°F oven for about 10 minutes or microwave individual portions for 30–60 seconds until warmed through. For best results, reheat in the oven to keep the crust crisp.

FAQs

Can I make Reuben Bake ahead of time?

Yes, assemble it up to a day in advance and bake when ready to serve.

How do I prevent the crust from getting soggy?

Be sure to drain and squeeze the sauerkraut thoroughly before using it.

Can I freeze Reuben Bake?

It’s best enjoyed fresh, but you can freeze individual portions wrapped tightly for up to 1 month.

What if I don’t like sauerkraut?

You can omit it or substitute it with sautéed cabbage for a milder flavor.

Can I use puff pastry instead of crescent rolls?

Yes, puff pastry will give an even flakier, more buttery crust.

How do I reheat slices without drying them out?

Cover with foil when reheating in the oven to retain moisture.

Is it possible to make a lighter version?

Use low-fat cheese, lean corned beef, and light Thousand Island dressing to reduce calories.

Can I serve this cold?

It’s best served warm, but some enjoy it cold as a sandwich-style snack.

What side dishes go well with Reuben Bake?

Dill pickles, coleslaw, or a simple green salad complement it perfectly.

Can I add extra seasoning?

Yes, a sprinkle of black pepper or garlic powder can enhance the filling.

Conclusion

Reuben Bake is a creative, easy-to-make twist on a classic deli sandwich that brings all the bold flavors you love into a satisfying casserole. Whether you’re serving it for a family dinner, a party, or as a clever way to use up leftover corned beef, this dish is sure to be a favorite with its flaky crust, gooey cheese, and savory filling.

Reuben Bake

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• Author: Chef Sara
• Total Time: 40 minutes
• Yield: 6-8 servings

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Description

Reuben Bake transforms all the classic flavors of a Reuben sandwich—corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing—into a warm, flaky, and crowd-pleasing casserole that’s perfect for family dinners or parties.

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Ingredients

For the crust:

Refrigerated crescent rolls (2 tubes, 8 oz each)

Egg white, lightly beaten

Caraway seeds

For the filling:

Sliced Swiss cheese

Sliced deli corned beef

Sauerkraut, rinsed and well-drained

Thousand Island dressing

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Instructions

• Preheat oven to 375°F (190°C) and grease a 13×9-inch baking dish.

• On a lightly floured surface, unroll one tube of crescent rolls, press into a rectangle, sealing seams.

• Press dough into the bottom and slightly up the sides of the baking dish.

• Bake for 8–10 minutes until lightly golden.

• In a bowl, mix drained sauerkraut with Thousand Island dressing.

• Layer half of the Swiss cheese, all the corned beef, sauerkraut mixture, and the remaining cheese on the baked crust.

• Unroll the second crescent roll tube, seal seams, and place over the filling.

• Brush the top crust with beaten egg white and sprinkle with caraway seeds.

• Bake for 12–16 minutes, until golden and heated through.

• Let cool slightly before slicing and serving.

Notes

Swap pastrami for corned beef for a smoky variation.

Use Gruyère cheese for a deeper flavor.

Add sautéed onions or pickled jalapeños for extra texture.

Spread a thin layer of mustard under the cheese for a tangy touch.

Drain sauerkraut thoroughly to prevent sogginess.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course, Dinner
• Method: Baking
• Cuisine: American, Deli-Inspired