Description

This Homemade Reuben Bake is a delicious and easy-to-make casserole that captures all the flavors of a classic Reuben sandwich in a convenient baked dish. Made with layers of crescent roll dough, savory corned beef or pastrami, Swiss cheese, tangy sauerkraut, and a flavorful dressing blend, this hearty casserole is perfect for a family meal or casual gathering. The buttery, golden crescent crust topped with caraway seeds adds a delightful crunch, while the melty cheese and zesty dressing bring everything together in a satisfying dish.

Ingredients

Scale

Base

1 can refrigerated crescent roll dough (8 oz)

Fillings

1/2 lb sliced corned beef or pastrami
1/2 lb sliced Swiss cheese
1 cup sauerkraut, drained and squeezed dry

Dressing and Topping

1/2 cup Russian or Thousand Island dressing
2 tablespoons Dijon mustard
1 tablespoon butter, melted
1 teaspoon caraway seeds (optional)
Fresh parsley for garnish (optional)

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Instructions

Preheat and Prepare Dough: Preheat your oven to 375°F (190°C). Unroll the crescent roll dough and press it evenly into the bottom of a greased 9×9-inch baking dish to form a crust.
Layer Ingredients: Spread the corned beef or pastrami evenly over the dough layer. Then add a layer of Swiss cheese on top of the meat. Sprinkle the drained and squeezed dry sauerkraut evenly over the cheese layer.
Mix and Add Dressing: In a small bowl, combine the Russian or Thousand Island dressing with the Dijon mustard. Drizzle this dressing mixture evenly over the sauerkraut layer to add moisture and flavor.
Add Topping: Brush the melted butter over the exposed edges of the crescent roll dough crust. Sprinkle caraway seeds on top of the crust edges if using, for added crunch and authentic Reuben flavor.
Bake: Bake the casserole in the preheated oven for 25 to 30 minutes, or until the crust is golden brown and cooked through, and the cheese is melted and bubbly.
Garnish and Serve: Remove the bake from the oven and let it cool slightly. Garnish with fresh parsley if desired before slicing and serving warm.

Notes

Make sure to drain and squeeze the sauerkraut well to prevent the bake from becoming soggy.
Substitute pastrami for corned beef if preferred or depending on availability.
The caraway seeds are optional but add a traditional Reuben flavor and a bit of crunch.
You can prepare this dish ahead of time by assembling it and refrigerating for a few hours before baking.
Serve with extra Russian or Thousand Island dressing for dipping.