Description
This Homemade Reuben Bake is a delicious and easy-to-make casserole that layers chopped corned beef, sauerkraut, Swiss cheese, and tangy Thousand Island dressing between buttery crescent roll dough. Perfectly baked until golden and bubbly, this dish offers all the classic flavors of a Reuben sandwich in an irresistible baked form that’s perfect for family dinners or casual gatherings.
Ingredients
Scale
Base
- 1 (8-ounce) can refrigerated crescent roll dough
Filling
- 1/2 pound sliced corned beef, chopped
- 1 cup sauerkraut, drained and patted dry
- 1 cup shredded Swiss cheese
- 1/3 cup Thousand Island dressing
- 1 tablespoon yellow mustard
- 1/2 teaspoon caraway seeds (optional)
Topping
- 1 egg, beaten (for egg wash)
Other
- Nonstick cooking spray or butter (for greasing)
Instructions
- Preheat and Prepare the Dish: Preheat your oven to 375°F (190°C). Lightly grease a baking dish with nonstick spray or butter, or line it with parchment paper to prevent sticking.
- Prepare the Dough Base: Unroll the crescent roll dough and press it firmly into the bottom and slightly up the sides of the prepared baking dish. Pinch the seams to seal the dough into a continuous crust, ensuring the filling won’t leak out during baking.
- Mix the Filling: In a medium bowl, combine the chopped corned beef, drained and dried sauerkraut, shredded Swiss cheese, Thousand Island dressing, yellow mustard, and caraway seeds if you are using them. Stir well to evenly distribute all ingredients.
- Assemble the Bake: Spread the prepared filling mixture evenly over the crescent dough base in the dish. If desired, unroll a second sheet of crescent dough and place it over the top of the filling, sealing the edges by pinching them together to encase the filling completely.
- Apply Egg Wash: Brush the top layer of dough with the beaten egg; this will give the crust a beautiful golden and glossy finish once baked.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes or until the crust is golden brown and the filling is hot and bubbly.
- Cool and Serve: After baking, let the Reuben Bake cool for about 5 minutes to set before slicing into portions and serving warm.
Notes
- Drain and pat dry the sauerkraut thoroughly to avoid excess moisture that can make the bake soggy.
- For a variation, try substituting pastrami for the corned beef for a different but equally delicious flavor.
- Add extra Swiss cheese for an even more gooey, cheesy texture.
