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.
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
Instructions
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Preheat oven to 375°F (190°C) and grease a 13×9-inch baking dish.
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On a lightly floured surface, unroll one tube of crescent rolls, press into a rectangle, sealing seams.
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Press dough into the bottom and slightly up the sides of the baking dish.
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Bake for 8–10 minutes until lightly golden.
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In a bowl, mix drained sauerkraut with Thousand Island dressing.
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Layer half of the Swiss cheese, all the corned beef, sauerkraut mixture, and the remaining cheese on the baked crust.
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Unroll the second crescent roll tube, seal seams, and place over the filling.
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Brush the top crust with beaten egg white and sprinkle with caraway seeds.
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Bake for 12–16 minutes, until golden and heated through.
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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
