Reuben Bake – Layers of Corned Beef, Sauerkraut & Swiss in Buttery Crescents

Looking for a comforting, crowd-pleasing dinner with deli-style flavor but half the effort? Meet the Reuben Bake — a delicious twist on the beloved New York deli sandwich, transformed into a layered casserole with all the Reuben goodness you love.

This baked dish features golden crescent roll dough, savory corned beef, tangy sauerkraut, melted Swiss cheese, and a creamy Thousand Island-style spread. All baked into one bubbly, cheesy, buttery masterpiece. It’s crunchy on top, soft in the middle, and absolutely irresistible.

Whether it’s game night, a family dinner, or your next potluck hit, this Reuben Bake is ready to shine with minimal prep and maximum flavor.

---

🧾 Ingredients (Serves 6–8)

• 2 cans (8 oz each) refrigerated crescent roll dough
• ½ cup Thousand Island dressing (or Russian dressing)
• 1 lb sliced deli corned beef (thin to medium slices)
• 1½ cups sauerkraut, drained and squeezed dry
• 2 cups shredded Swiss cheese (or slices, if preferred)
• 1 tbsp melted butter
• 1 tsp caraway seeds (optional, for authentic flavor)
• Fresh chopped parsley (for garnish, optional)

---

⏱ Time Breakdown

• Prep Time: 15 minutes
• Bake Time: 25–28 minutes
• Cooling Time: 5 minutes
• Total Time: About 45 minutes

---

👨‍🍳 Instructions

Step 1: Preheat and prep your pan

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or spray with nonstick cooking spray.

Open one can of crescent rolls, unroll the dough, and press it into the bottom of the prepared pan to form a crust. Pinch the seams together to seal.

Place the pan in the preheated oven and bake the bottom crust for 8–9 minutes, just until lightly golden. Remove from oven and let it rest while you prepare the filling.

---

Step 2: Layer the filling

Spread a thin, even layer of Thousand Island dressing over the pre-baked crust.

Next, layer the sliced corned beef evenly over the dressing. Use your hands to slightly fold or ruffle the slices for a meatier bite.

Sprinkle the sauerkraut on top of the corned beef. Be sure the sauerkraut is well-drained and gently squeezed — too much moisture will make the bake soggy.

Top the sauerkraut with a generous layer of Swiss cheese. Use shredded for even melt, or layer slices if you prefer a gooier finish.

---

Step 3: Add the top layer

Unroll the second can of crescent rolls and place the dough over the filling. Pinch together the seams and edges as best as possible to create a sealed top crust.

Brush the top with melted butter and sprinkle with caraway seeds if using — this adds that traditional rye bread flavor without the bread.

---

Step 4: Bake until golden and bubbly

Bake the assembled dish for 25–28 minutes, or until the top is deep golden brown and the cheese is bubbling slightly at the edges.

Let the Reuben Bake sit for 5 minutes before slicing — this helps everything settle and hold its shape.

---

🍽 Serving Ideas

• Classic side: Serve with a simple green salad or a bowl of pickles.
• Casual meal: Add sweet potato fries or roasted baby potatoes.
• Make it brunch-ready: Serve with eggs and a light mimosa.
• Upgrade it: Drizzle extra Thousand Island over the top before serving.

---

🧊 Storage Tips

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheating: Reheat in the oven at 350°F (175°C) for 10–15 minutes for best texture.

---

💡 Expert Tips

• Make it extra crispy: Pre-baking the bottom crust helps avoid sogginess.
• Too much sauerkraut? Cut back to 1 cup or balance with a touch more dressing.
• Deli-style variation: Add sliced pickles or a thin layer of spicy mustard for depth.
• Gluten-free version: Use gluten-free crescent dough and ensure your dressing is GF-friendly.
• No Thousand Island? Mix mayo, ketchup, relish, a dash of vinegar, and a bit of paprika — DIY and delicious!

---

🧠 Why This Recipe Works

This Reuben Bake gives you all the rich, salty, sweet, and tangy flavors of a classic sandwich — but it’s easier to make, feeds a crowd, and serves up beautifully.

It’s a great way to use leftover corned beef or celebrate Reuben flavors without handling individual sandwiches. It reheats well, travels great for potlucks, and is a guaranteed hit every time.

Whether you’re craving comfort food or entertaining a table full of hungry guests, this casserole hits all the right notes — melty, flaky, savory, and just a little bit indulgent.

Print