This hearty Reuben Bake combines all the classic flavors of a Reuben sandwich—corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing—baked into a warm, comforting casserole. Perfect for a family dinner or potluck, this dish brings the deli favorite to your table in an easy-to-prepare format.
Ingredients:
- 2 cans (8 oz each) refrigerated crescent roll dough
- 3/4 lb sliced corned beef
- 1 can (14 oz) sauerkraut, drained and squeezed dry
- 2 cups shredded Swiss cheese
- 1/2 cup Thousand Island dressing
- 1 egg, beaten
- 1 tsp caraway seeds (optional, for garnish)
Instructions:
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Roll out one can of crescent roll dough and press it into the bottom of the prepared dish, sealing the seams to form a single crust.
- Layer half of the corned beef evenly over the dough.
- Spread the drained sauerkraut over the corned beef.
- Drizzle the Thousand Island dressing over the sauerkraut, spreading evenly.
- Sprinkle the shredded Swiss cheese over the sauerkraut layer.
- Top with the remaining corned beef slices.
- Roll out the second can of crescent roll dough and lay it over the top, sealing the edges to form a complete crust.
- Brush the beaten egg over the top crust and sprinkle with caraway seeds, if desired.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and cooked through.
- Let cool for 5-10 minutes before slicing and serving.
Enjoy this twist on the classic Reuben sandwich!