All the savory, tangy flavors of a Reuben sandwich layered into a cheesy, golden-baked casserole. Perfect for family dinners, parties, or potlucks!
Ingredients:
- 1 can (8 oz) refrigerated crescent roll dough
- 1/2 lb sliced corned beef
- 1 cup sauerkraut, drained and patted dry
- 1 cup shredded Swiss cheese
- 1/2 cup Thousand Island dressing
- 1 egg white, lightly beaten
- Caraway seeds (optional, for topping)
- Cooking spray or butter for greasing
Directions:
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Unroll the crescent dough and press half into the bottom of the dish, sealing the seams to form one solid layer.
- Layer the ingredients:
- Spread the Thousand Island dressing over the dough.
- Add a layer of corned beef.
- Top with sauerkraut.
- Sprinkle the shredded Swiss cheese evenly over the top.
- Add the top crust:
- Place the remaining crescent dough over the cheese, stretching and pinching the seams closed.
- Brush with egg white for a golden finish.
- Sprinkle caraway seeds on top (optional).
- Bake for 20–25 minutes, or until golden brown and bubbly.
- Cool slightly before slicing and serving warm.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6–8
Calories: ~400 per serving
Warm, melty, tangy, and toasty—this Reuben Bake is basically comfort food magic in casserole form.