Description
This Homemade Reuben Bake is a delicious, easy-to-make casserole combining the classic flavors of a Reuben sandwich with the convenience of a crescent roll bake. Featuring layers of corned beef, sauerkraut, Swiss cheese, and tangy Thousand Island dressing, this dish is perfect for a hearty main course that the whole family will enjoy.
Ingredients
Scale
Dough Layer
- 1 (8-ounce) tube refrigerated crescent roll dough
Filling
- 1/2 pound sliced corned beef, chopped
- 1 cup sauerkraut, drained and patted dry
- 1 cup shredded Swiss cheese
- 1/4 cup Thousand Island dressing
- 1 tablespoon yellow mustard
- 1/4 teaspoon black pepper
Topping
- 1 tablespoon melted butter
- 1/2 teaspoon caraway seeds (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch or 9×9-inch baking dish to prevent sticking.
- Form Bottom Dough Layer: Unroll the crescent roll dough and press half of it into the bottom of the prepared baking dish. Press the seams together firmly to create a solid, even layer as the base.
- Mix Filling Ingredients: In a medium bowl, combine chopped corned beef, well-drained sauerkraut, shredded Swiss cheese, Thousand Island dressing, yellow mustard, and black pepper. Stir until thoroughly mixed.
- Assemble Filling Layer: Spread the corned beef mixture evenly over the bottom crescent dough layer, ensuring full coverage.
- Add Top Dough Layer: Unroll the remaining crescent roll dough and place it carefully over the filling layer. Seal the edges and seams as much as possible for a neat finish.
- Prepare for Baking: Brush the top of the dough with melted butter for a golden crust. Sprinkle caraway seeds on top if desired for added flavor.
- Bake: Place the baking dish in the oven and bake for 25–30 minutes, or until the top is golden brown and the bake is cooked through.
- Cool and Serve: Remove from the oven and let it cool for 5–10 minutes before slicing into squares and serving to allow layers to set.
Notes
- For extra crispness, bake uncovered to allow the crust to brown nicely.
- Ensure the sauerkraut is thoroughly drained and patted dry to avoid making the dough soggy.
- You can substitute corned beef with pastrami or turkey for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
