Description
This Homemade Reuben Bake is a delicious and easy-to-make casserole inspired by the classic deli sandwich. Featuring layers of corned beef, sauerkraut, Swiss cheese, and tangy Thousand Island dressing, all baked between flaky crescent roll dough, it’s a comforting meal perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Crust
- 1 (8 oz) tube refrigerated crescent roll dough
- Nonstick spray or parchment paper
- 1 egg, beaten (for brushing)
- 1/2 teaspoon caraway seeds (optional)
Filling
- 1/2 lb sliced corned beef or pastrami
- 1 cup sauerkraut (drained and patted dry)
- 1 1/2 cups shredded Swiss cheese
- 1/2 cup Thousand Island dressing
Instructions
- Preheat and Prepare the Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper to prevent sticking.
- Form the Bottom Crust: Unroll the first tube of crescent dough and press it evenly into the bottom of the prepared baking dish, stretching to seal seams and form a continuous crust. Bake this crust for 8 minutes to partially cook it, then remove from the oven.
- Add the Filling Layers: Spread the Thousand Island dressing evenly over the warm crust. Layer the sliced corned beef or pastrami evenly over the dressing. Next, add the drained and patted dry sauerkraut, followed by sprinkling the shredded Swiss cheese evenly on top.
- Top with Second Crust: Unroll a second tube of crescent dough (or use the remaining half if using one large sheet) and carefully place it over the cheese layer. Seal the edges of the top crust to the bottom crust as best as possible to prevent leakage.
- Finish and Bake: Brush the top crust with the beaten egg for a golden finish and sprinkle with caraway seeds if desired. Bake the assembled dish for 20 to 25 minutes, or until the top is golden brown and the filling is bubbly.
- Cool and Serve: Remove from the oven and let the bake cool for 5 to 10 minutes before slicing into squares and serving. For extra flavor, serve with additional Thousand Island dressing on the side.
Notes
- For a more authentic Reuben flavor, use rye crescent dough if available.
- Make sure to thoroughly drain and pat dry the sauerkraut to avoid a soggy filling.
- Serve with extra Thousand Island dressing for dipping if desired.
