Description:
Crescent Reuben Bake is a warm, comforting casserole inspired by the classic Reuben sandwich. Flaky crescent roll dough forms a golden crust, layered with savory corned beef, tangy sauerkraut, creamy Swiss cheese, and rich Thousand Island dressing. Baked until bubbly and crisp, this easy dish is perfect for family dinners, potlucks, or when you’re craving bold deli-style flavors with minimal effort.
Ingredients:
2 cans refrigerated crescent roll dough
1 lb (450 g) sliced corned beef (chopped or torn)
2 cups sauerkraut, drained and squeezed dry
2 cups shredded Swiss cheese
¾ cup Thousand Island dressing
1 tsp caraway seeds (optional, for classic flavor)
Cooking spray or butter (for greasing)
Instructions:
Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Unroll one can of crescent dough and press it into the bottom of the dish, sealing seams to form an even crust.
Layer the corned beef evenly over the dough.
Spread the sauerkraut on top of the beef.
Drizzle the Thousand Island dressing evenly over the layers.
Sprinkle Swiss cheese over everything and add caraway seeds if using.
Unroll the second can of crescent dough and place it over the filling, gently pressing and sealing seams.
Bake for 30–35 minutes, or until the top is golden brown and the filling is hot and bubbly.
Let rest for 5–10 minutes before slicing and serving.
Serving Tip:
Serve warm with a simple green salad or pickles on the side for a complete, satisfying meal.