If you like Reuben sandwiches, you’re going to love this Reuben bake! It’s like making 8 sandwiches in one, and the crust is toasty and delicious. It’s an easily layered Reuben casserole where you can add all the goodies you like. I love acid foods like sauerkraut and pickles, so I added both.
Reuben crescent bake, as the name implies, uses crescent roll sheets as “bread,” sliced corned beef, swiss cheese, sauerkraut, thousand island dressing, and pickles all topped with caraway seeds.
The cheese melts into the layers, making this Reuben casserole out of this world amazing! (oh, and it’s one pan, no cooking meal!)
“The full recipe with ingredients can be found in the recipe card below.”
How To Make Reuben Crescent Bake?
- This is a layered casserole, so we will add ingredients by layers, trying to distribute them well to cover all the bottom evenly. First, preheat the oven to 375 F.
- Unfold one of the crescent roll doughs and place it in the bottom of a 9 x 13-inch casserole dish. Poke holes in it with a fork and bake for 10 minutes.
- Second layer: place half of the swiss cheese slices on top of the baked dough.
- Third layer: add the deli corned beef on top of the cheese slices.
- Fourth layer: sprinkle the well-drained sauerkraut on top of the corned beef.
- Fifth layer: put the chopped pickles on top of the sauerkraut.
- Sixth layer: drizzle the thousand island dressing over the pickles.
- Seventh layer: place remaining cheese slices on top of the dressing.
- Eight and final layer: top with the other crescent dough and make sure it covers everything nicely. Brush with the egg wash and sprinkle the caraway seeds on top. Bake for 15 mins or until the top is nicely browned.
Make-Ahead and Storing Leftovers:
As long as you drain the sauerkraut very well, you can assemble this casserole early in the day, refrigerate and bake it for dinner when you come home.
If you have leftovers, you can place them in an airtight container and refrigerate them for up to 4 days. I wouldn’t recommend freezing this casserole because when the sauerkraut thaws, it will expel quite a bit of liquid and might make the bottom crust soggy.
- The most important tip is to drain the sauerkraut as much as you can. Press it through a sieve and leave it to drain for as long as you want. You can even squeeze it between two paper towels. The liquid from the sauerkraut, if not well-drained, might make the bottom crust soggy.
- Ask for deli thin corned beef. It will be easier to cut. However, this is not a big problem.
- Wait about 5 minutes before cutting it to let the juices settle a bit.
- 2 refrigerated crescent roll tubes
- 1 lb sliced swiss cheese
- 1 lb thinly sliced deli corned beef
- 1- 14 oz bottle of sauerkraut, well-drained
- ½ cup thousand island dressing
- ¾ cup chopped dill pickles
- 1 egg, beaten with 1 tablespoon of water for the egg wash
- 1 tablespoon of caraway seeds
- Preheat the oven to 375 F. Unroll one of the crescent roll tubes and place the dough in the bottom of a 9 x 13-inch casserole dish. Poke holes in it with a fork and bake for 10 minutes
- Cover the baked dough with a layer of swiss cheese slices (about half)
- Add all the deli corned beef in a layer on top of the cheese
- Sprinkle the sauerkraut over the corned beef
- Place the chopped pickles over the sauerkraut
- Drizzle the dressing over the pickles
- Place the remaining cheese slices over the dressing
- Top with the second tube of a crescent roll dough, brush with the egg wash and sprinkle with caraway seeds. Bake for 15 minutes or until the top is brown.