Description
This Homemade Reuben Bake is a delicious and easy-to-make casserole that captures the classic flavors of a Reuben sandwich. Layers of corned beef or pastrami, Swiss cheese, tangy sauerkraut, and a zesty blend of Russian or Thousand Island dressing with Dijon mustard are baked inside flaky crescent roll dough for a crowd-pleasing comfort dish perfect for gatherings or family meals.
Ingredients
Scale
Dough
- 1 can refrigerated crescent roll dough (8 oz)
Filling
- 1/2 lb sliced corned beef or pastrami
- 1/2 lb sliced Swiss cheese
- 1 cup sauerkraut, drained and squeezed dry
- 1/2 cup Russian or Thousand Island dressing
- 2 tablespoons Dijon mustard
- 1 teaspoon caraway seeds (optional)
Topping
- 1 tablespoon butter, melted
- Fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking your Reuben Bake.
- Prepare Sauce Mixture: In a small bowl, combine the Russian or Thousand Island dressing with the Dijon mustard and caraway seeds if using. Mix well to create a flavorful spread.
- Layer the Dough: Unroll the crescent roll dough on a greased 9-inch round or square baking dish, pressing the perforations to seal the dough into a solid crust covering the base and sides.
- Add Meat and Cheese: Layer half of the Swiss cheese evenly over the dough, followed by all the sliced corned beef or pastrami, then the drained sauerkraut on top.
- Spread Sauce and Remaining Cheese: Spread the dressing mixture evenly over the sauerkraut, then top with the remaining Swiss cheese slices.
- Cover with Dough: Unroll the second can of crescent roll dough (if using a second can; if only one dough can, fold over the existing dough edges) and cover the filling, sealing edges to encase the filling within the dough.
- Brush with Butter: Brush the melted butter over the top dough layer to help it brown beautifully during baking.
- Bake: Place in the preheated oven and bake for approximately 25 minutes or until golden brown and bubbly.
- Garnish and Serve: Once baked, let rest for a few minutes before slicing. Garnish with fresh parsley if desired and serve warm.
Notes
- Make sure to drain and squeeze the sauerkraut well to avoid excess moisture that could make the bake soggy.
- If preferred, substitute corned beef with pastrami for a smokier flavor.
- The caraway seeds add an authentic Reuben flavor but can be omitted if you don’t have them on hand.
- You can use either Russian or Thousand Island dressing depending on your taste preference.
- For a crispier crust, pre-bake the dough for 5 minutes before adding the filling.
- Leftovers can be refrigerated and reheated but are best enjoyed fresh.
