There’s a special kind of comfort in reinventing a classic sandwich as a warm, satisfying casserole.
The Reuben Bake takes all the familiar flavors of a traditional Reuben and layers them into a cheesy, golden-brown dish that’s perfect for sharing—whether at a gathering or a cozy family meal.
With hearty layers of corned beef, Swiss cheese, and sauerkraut, this recipe stays true to the beloved original, while a drizzle of tangy Thousand Island dressing ties it all together.
We absolutely love Reubens, and this dish looks incredible! Enjoy all the classic deli flavors in a rich, cheesy twist. Perfect for entertaining or a hearty meal, this Reuben Bake is guaranteed to be a crowd-pleaser.
Ingredients:
- 2 tubes (8 ounces each) refrigerated crescent roll dough
- 12 ounces Swiss cheese, sliced
- 1 pound deli corned beef, thinly sliced
- 1 cup sauerkraut, well-drained and patted dry
- ½ cup Thousand Island dressing
- 1 egg, beaten
- 2 teaspoons caraway seeds
Directions:
Step 1: Preheat the oven to 375°F (190°C). Lightly grease a 13×9-inch baking dish.
Step 2: Roll out one tube of crescent dough onto a floured surface, pressing seams together to form a solid rectangle. Transfer to the prepared baking dish, pressing it evenly along the bottom.
Step 3: Bake for 8-10 minutes or until lightly golden. Remove from oven.
Step 4: Layer half of the Swiss cheese over the baked crust, followed by all the corned beef.
Step 5: In a bowl, mix the drained sauerkraut with the Thousand Island dressing, then spread evenly over the beef. Top with the remaining Swiss cheese.
Step 6: Roll out the second crescent dough tube into a rectangle, sealing seams. Carefully place it over the cheese layer.
Step 7: Brush the top with the beaten egg and sprinkle evenly with caraway seeds.
Step 8: Bake for 14-18 minutes or until the crust is golden brown. Let rest for 5 minutes before slicing and serving.
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Reuben Crescent Bake
This Reuben Bake transforms the beloved flavors of a classic Reuben sandwich into a hearty, cheesy casserole that’s both simple to make and incredibly satisfying. It’s a great choice for anyone craving the traditional taste with a fun, oven-baked twist. Each bite offers a delicious blend of flavors and a perfectly crispy crust!
- Total Time: 50 minutes
- Yield: 8 serving 1x
Ingredients
- 2 tubes (8 ounces each) refrigerated crescent roll dough
- 12 ounces Swiss cheese, sliced
- 1 pound deli corned beef, thinly sliced
- 1 cup sauerkraut, well-drained and patted dry
- ½ cup Thousand Island dressing
- 1 egg, beaten
- 2 teaspoons caraway seeds
Equipment: 13-in. x 9-in. baking dish, mixing bowl, pastry brush
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 13×9-inch baking dish.
- Roll out one tube of crescent dough onto a floured surface, pressing seams together to form a solid rectangle. Transfer to the prepared baking dish, pressing it evenly along the bottom.
- Bake for 8-10 minutes or until lightly golden. Remove from oven.
- Layer half of the Swiss cheese over the baked crust, followed by all the corned beef.
- In a bowl, mix the drained sauerkraut with the Thousand Island dressing, then spread evenly over the beef. Top with the remaining Swiss cheese.
- Roll out the second crescent dough tube into a rectangle, sealing seams. Carefully place it over the cheese layer.
- Brush the top with the beaten egg and sprinkle evenly with caraway seeds.
- Bake for 14-18 minutes or until the crust is golden brown. Let rest for 5 minutes before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes