If you adore the classic flavors of deli-style sandwiches but crave something warm and comforting, you are going to absolutely fall in love with this Reuben Bake Recipe. It takes all the iconic ingredients you know and love—Swiss cheese, corned beef, sauerkraut, and tangy Thousand Island dressing—and wraps them up in a golden, flaky crescent roll crust that bakes to perfection. This dish is perfect for weeknight dinners, game day snacks, or anytime you want a melty, savory treat that’s bursting with flavor. Plus, it’s incredibly easy to put together, making it a go-to recipe when you want something special with minimal fuss.
Ingredients You’ll Need
Every ingredient in this Reuben Bake Recipe plays an essential role in delivering that mouthwatering taste and satisfying texture. The combination is simple but thoughtfully balanced to create the perfect harmony of flavors in each bite.
- Refrigerated crescent rolls: Provide a buttery, flaky crust that’s quick to prepare and beautifully golden after baking.
- Egg white: A light brush to help the crust develop a glossy, appetizing finish and hold caraway seeds in place.
- Caraway seeds: Add delicate, slightly sweet notes that elevate the overall taste experience and give a nod to traditional Reuben spices.
- Sliced Swiss cheese: Creamy and mild, this cheese melts perfectly, adding gooey goodness throughout the bake.
- Sliced deli corned beef: The star protein, tender and flavorful, bringing classic Reuben heartiness.
- Sauerkraut: Rinsed and drained to keep it from overpowering the dish, it adds a tangy crunch that brightens every forkful.
- Thousand Island dressing: Creamy, tangy, and sweet—this dressing ties all the ingredients together for that unmistakable Reuben flair.
How to Make Reuben Bake Recipe
Step 1: Prepare the crust base
Start by preheating your oven to 375°F (190°C) and greasing a 13×9-inch baking dish to prevent sticking. On a lightly floured surface, unroll one tube of crescent rolls and press the dough into a rectangle shape, sealing all the seams carefully. This step ensures you create a solid crust layer that will hold all of the wonderful filling.
Step 2: Bake the crust slightly
Press the rolled dough into the bottom and slightly up the sides of your prepared baking dish. Bake for 8 to 10 minutes until the crust is lightly golden. This initial baking step gives you a stable base that won’t get soggy once you add the filling.
Step 3: Mix sauerkraut with dressing
While the crust bakes, rinse and drain the sauerkraut well to remove excess liquid. Then toss it with the Thousand Island dressing in a bowl. This mixture lends a creamy, tangy dimension to the sauerkraut that perfectly complements the corned beef’s robust flavor.
Step 4: Assemble the filling layers
Once your crust is partially baked, begin layering the filling. Start with half of the sliced Swiss cheese spread evenly over the crust, then add a layer of corned beef, followed by the sauerkraut and dressing mixture. Finally, top with the remaining Swiss cheese to crown your filling with extra meltiness.
Step 5: Prepare and add the top crust
Unroll the second tube of crescent rolls and press the dough together, sealing the seams to form one solid piece. Carefully place this layer over the filling, making sure it covers everything neatly.
Step 6: Add finishing touches and bake fully
Brush the top crust generously with the lightly beaten egg white. This will help it brown beautifully and hold the caraway seeds sprinkled on top. Bake the entire dish for another 12 to 16 minutes until the crust is golden and the filling is warmed through, bubbling with cheesy goodness.
How to Serve Reuben Bake Recipe
Garnishes
To make your Reuben Bake even more inviting, garnish with a few fresh dill sprigs or a light dusting of paprika for a pop of color. A side of extra Thousand Island dressing for dipping takes this dish over the top, inviting your guests to customize every delicious bite.
Side Dishes
This dish is rich and flavorful, so pairing it with crisp, refreshing sides works perfectly. Try a simple green salad with a bright vinaigrette, crunchy pickles, or some kettle-cooked potato chips on the side to add texture contrast and balance out the richness.
Creative Ways to Present
Serve your Reuben Bake in individual ramekins for a fancy twist or cut it into squares for casual sharing at parties. You can also transform leftovers into handheld sliders by warming them and stuffing inside mini buns, making this recipe wonderfully versatile.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Reuben Bake covered tightly in the refrigerator for up to three days. This lets the flavors meld even more, and reheating it brings back that melty, satisfying experience with minimal effort.
Freezing
You can freeze this Reuben Bake before the final bake: assemble the crust and filling, cover tightly with plastic wrap, then with foil, and freeze for up to one month. When ready, bake it directly from frozen—just add additional baking time until golden and heated through.
Reheating
To reheat, cover the bake with foil and warm it in a 350°F oven for about 15 to 20 minutes. This method keeps the crust from drying out while ensuring the filling gets hot and delicious once again.
FAQs
Can I use a different type of bread for the crust?
Absolutely! While crescent rolls make this recipe incredibly easy and flaky, you can swap in puff pastry or even a pre-made pie crust for a different texture. Just keep in mind cooking times may vary.
Is there a vegetarian version of this Reuben Bake Recipe?
Yes! You can replace the corned beef with hearty roasted vegetables like mushrooms or use plant-based deli slices to keep the savory, satisfying feel without meat.
Can this recipe be halved or doubled?
Definitely! The ingredients and bake time can be adjusted easily depending on your crowd size. Just use a smaller or larger baking dish accordingly and keep an eye on cooking times.
What can I substitute for Thousand Island dressing?
If you don’t have Thousand Island, you can mix mayonnaise with a little ketchup and pickle relish to create a similar tangy, creamy sauce that keeps the classic flavor alive.
How do I prevent the crust from getting soggy?
Pre-baking the bottom crust slightly before adding the filling is the key to avoiding sogginess. This step creates a sturdy barrier that holds up against the moist sauerkraut and dressing.
Final Thoughts
This Reuben Bake Recipe is one of those magical dishes that feels both like a cozy hug and a celebration on your plate. It brings classic deli flavors into a warm, melty casserole that’s perfect for sharing or enjoying on your own. Give it a try—you’ll find it’s a simple yet show-stopping recipe you’ll want to make again and again.
Print
Reuben Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Reuben Bake is a delicious twist on the classic Reuben sandwich, featuring layers of Swiss cheese, deli corned beef, sauerkraut mixed with Thousand Island dressing, all enclosed in a golden, flaky crescent roll crust. Perfect for a hearty and comforting meal, this bake is easy to prepare and serves six.
Ingredients
For the crust:
- 2 tubes refrigerated crescent rolls (8 oz each)
- 1 egg white, lightly beaten
- 1 tablespoon caraway seeds
For the filling:
- 8 oz sliced Swiss cheese
- 8 oz sliced deli corned beef
- 1 cup sauerkraut, rinsed and well-drained
- 1/2 cup Thousand Island dressing
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) and grease a 13×9-inch baking dish to prevent sticking.
- Prepare bottom crust: On a lightly floured surface, unroll one tube of crescent rolls and press into a rectangular shape, sealing the seams to form a uniform dough. Press this dough into the bottom and slightly up the sides of the prepared baking dish.
- Bake crust: Place the crust in the oven and bake for 8–10 minutes until it becomes lightly golden. This pre-baking ensures a firm base for the filling.
- Mix filling: In a bowl, combine the rinsed and well-drained sauerkraut with the Thousand Island dressing, mixing well to evenly coat the sauerkraut.
- Assemble layers: On the baked crust, layer half of the Swiss cheese first, followed by all of the sliced corned beef, then spread the sauerkraut mixture evenly over the meat, and top with the remaining Swiss cheese.
- Prepare top crust: Unroll the second tube of crescent rolls, seal the seams to form one sheet, and carefully place it over the filled bottom crust, covering the layers completely.
- Add toppings: Brush the top crust with the lightly beaten egg white for a shiny finish, then sprinkle evenly with caraway seeds for added flavor and texture.
- Bake the assembled bake: Return the baking dish to the oven and bake for 12–16 minutes, or until the top crust is golden brown and the cheese inside is melted and heated through.
- Cool and serve: Remove from the oven and let the Reuben Bake cool slightly to set before slicing. Serve warm for the best flavor experience.
Notes
- Rinsing and thoroughly draining the sauerkraut prevents the crust from becoming soggy.
- If you prefer a spicier flavor, add a few dashes of hot sauce to the sauerkraut mixture.
- Make sure to seal the crescent roll seams well to avoid filling leakage during baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- For a crispier crust, bake the bottom crust slightly longer before adding the filling, but avoid browning it too dark to prevent dryness.
