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reuben crescent bake

reuben crescent bake

A delicious twist on the classic Reuben sandwich, transformed into a shareable casserole with layers of corned beef, sauerkraut, Swiss cheese, and buttery crescent dough.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 cans (8 oz each) refrigerated crescent roll dough
  • 1 pound sliced corned beef
  • 8 slices Swiss cheese
  • 1 cup sauerkraut, drained well
  • ½ cup Thousand Island dressing
  • 1 teaspoon caraway seeds (optional)
  • 1 large egg, beate

Method
 

  1. Preheat your oven to 375°F. Grease a 9x13-inch baking dish thoroughly with cooking spray or butter.
  2. Unroll one can of crescent dough and press it into the bottom of your prepared dish. Seal all perforations by pressing firmly with your fingers.
  3. Layer half of the Swiss cheese slices evenly over the dough.
  4. Arrange all the corned beef slices over the cheese layer.
  5. Squeeze excess moisture from the sauerkraut and spread it evenly over the corned beef.
  6. Drizzle the Thousand Island dressing over the sauerkraut layer.
  7. Top with remaining Swiss cheese slices.
  8. Unroll the second can of crescent dough and carefully place it over the top layer. Seal perforations and press edges to the bottom crust.
  9. Brush the beaten egg over the entire top surface. Sprinkle with caraway seeds if desired.
  10. Bake for 25-30 minutes until the top turns deep golden brown and the cheese melts completely. Let rest for 5 minutes before slicing.

Notes

The quality of your corned beef significantly impacts the dish. Drain sauerkraut well to prevent sogginess. Let the bake rest before cutting for cleaner slices.