Description
This Reuben Crescent Bake is a deliciously easy casserole that combines all the classic flavors of a Reuben sandwich in a convenient baked form. Layers of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing are wrapped in buttery crescent roll dough and baked to golden perfection, making it perfect for a comforting main course or a crowd-pleasing party dish.
Ingredients
Scale
For the Bake
- 2 cans (8 ounces each) refrigerated crescent roll dough
- 1/2 pound sliced corned beef, chopped
- 1 can (14 ounces) sauerkraut, drained and patted dry
- 2 cups shredded Swiss cheese, divided
- 1/2 cup Thousand Island dressing, plus extra for serving
- 1 egg, beaten
- 1 teaspoon caraway seeds (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and to make cleanup easier.
- Layer Bottom Dough: Unroll one can of crescent roll dough and press it firmly into the bottom of the baking dish, making sure to pinch the seams to seal the dough and create a solid base.
- Add Cheese Layer: Spread half of the shredded Swiss cheese evenly over the dough layer for a melty cheesy foundation.
- Assemble Fillings: Distribute the chopped corned beef evenly over the cheese, then add the drained sauerkraut on top. Drizzle 1/2 cup Thousand Island dressing over the sauerkraut to infuse flavor and moisture.
- Top Cheese Layer: Sprinkle the remaining half of the Swiss cheese over the filling to add richness and help bind the layers.
- Cover with Top Dough: Unroll the second can of crescent roll dough and carefully place it over the filling. Pinch the seams to seal completely and secure the filling inside.
- Egg Wash and Seeds: Brush the top of the dough with the beaten egg to achieve a shiny, golden crust. If desired, sprinkle caraway seeds on top for a traditional Reuben flavor touch.
- Bake: Bake in the preheated oven for 25–30 minutes, or until the top is a beautiful golden brown and the filling is hot and bubbly.
- Cool and Serve: Allow the bake to cool for 5 minutes before slicing into squares. Serve warm with extra Thousand Island dressing on the side for dipping.
Notes
- Patting the sauerkraut dry prevents excess moisture from making the casserole soggy.
- You can substitute pastrami for corned beef for a different twist.
