Description
Enjoy the flavors of a classic Reuben sandwich in a convenient casserole form with this Reuben Crescent Bake recipe. Layers of corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing are encased in crescent roll dough for a delicious and easy-to-make dish.
Ingredients
Scale
Ingredients:
- 2 (8-ounce) cans refrigerated crescent roll dough
- 1/2 pound thinly sliced corned beef
- 8 slices Swiss cheese
- 1 1/2 cups sauerkraut, drained well
- 1/2 cup Thousand Island dressing
- 1 teaspoon caraway seeds (optional)
- Nonstick cooking spray
Instructions
- Preheat oven: Preheat oven to 375°F and lightly spray a 9×13-inch baking dish with nonstick spray.
- Layer crescent dough: Unroll one can of crescent roll dough and press into the bottom of the prepared dish, pinching seams to seal.
- Add ingredients: Layer half of the Swiss cheese, corned beef, sauerkraut, and dressing. Top with remaining Swiss cheese.
- Add top layer: Unroll the second can of crescent dough over the top, pinching seams. Sprinkle with caraway seeds.
- Bake: Bake for 25–30 minutes until golden brown. Cool for 5–10 minutes before slicing.
Notes
- Drain sauerkraut well to prevent sogginess.
- For extra crispiness, brush top dough with beaten egg.
- Pair with dill pickles or a side salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 410
- Sugar: 5 g
- Sodium: 910 mg
- Fat: 25 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 55 mg
