Description
This Reuben Bake is the ultimate comfort food! Inspired by the classic Reuben sandwich, it’s made with layers of savory corned beef, tangy sauerkraut, creamy Swiss cheese, and flaky crescent roll dough, all baked to golden perfection. Perfect for weeknight dinners, potlucks, or meal prep, this easy casserole is a crowd-pleaser that reheats beautifully.
Ingredients
Scale
- 2 (8-ounce) cans crescent roll dough
- ½ pound corned beef, thinly sliced
- 1 cup sauerkraut, well-drained
- 8 slices Swiss cheese
- ½ cup Thousand Island dressing
- 2 tablespoons melted butter
- 1 teaspoon caraway seeds (optional)
Instructions
- Preheat Oven & Prepare Dish – Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish.
- Layer the Base – Unroll one can of crescent dough and press it into the bottom of the baking dish, sealing any seams.
- Add Fillings – Layer half of the Swiss cheese, followed by all the corned beef, then the drained sauerkraut, and drizzle Thousand Island dressing evenly over the top.
- Repeat Layers & Top – Add the remaining Swiss cheese, then unroll the second can of crescent dough and lay it over the top, sealing the edges.
- Butter & Bake – Brush the top with melted butter and sprinkle with caraway seeds if using. Bake for 20-25 minutes or until golden brown.
- Cool & Serve – Let the bake rest for 5-10 minutes before slicing. Serve warm and enjoy!
Notes
- Prevent Sogginess – Drain sauerkraut well and place cheese under it to act as a moisture barrier.
- Make Ahead – Assemble the bake, cover, and refrigerate overnight. Bake fresh when needed.
- Storage & Reheating – Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F for 10 minutes.
- Variations – Use pastrami instead of corned beef, or swap crescent dough for puff pastry or rye bread dough for a traditional touch.
Nutrition
- Calories: 420
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g