Reuben Crescent Bake – Classic Deli Flavor in a Cozy Casserole

Craving that iconic Reuben sandwich flavor with a fun, flaky twist? This Reuben Crescent Bake brings together savory corned beef, tangy sauerkraut, creamy Thousand Island dressing, and melty Swiss cheese wrapped in golden crescent dough. It’s simple, hearty, and perfect for game days, St. Patrick’s Day, or cozy weeknight dinners.

💛 Why You’ll Love This Recipe

✔ Classic Reuben flavor in easy casserole form
✔ Buttery crescent roll dough replaces traditional rye
✔ Great for parties, potlucks, or casual dinners
✔ Customizable with your favorite deli meats or cheeses
✔ Freezer & make-ahead friendly

📋 Recipe Categories

Cuisine: American / Deli
Course: Main Dish
Method: Baking
Difficulty: Easy

⏱️ Cooking & Prep Times

Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 40 minutes
Servings: 8

🍽️ Equipment Needed

9×13-inch baking dish
Pastry brush
Knife or spoon
Mixing bowl
Oven

🧾 Ingredients

2 (8 oz) cans crescent roll dough
¾ lb sliced corned beef, chopped or torn
8 oz Swiss cheese, sliced or shredded
1 cup sauerkraut, well-drained
½ cup Thousand Island dressing
1 egg, beaten (for egg wash)
1 tsp caraway seeds (optional)
1 tbsp melted butter (for brushing after baking)

👨‍🍳 Step-by-Step Instructions

Step 1: Preheat the Oven

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

Step 2: Form the Bottom Crust

Unroll one can of crescent roll dough and press it evenly into the bottom of the dish, sealing the seams.
Optional: Pre-bake for 5–8 minutes for extra crispness.

Step 3: Add the Layers

Spread Thousand Island dressing over the crust
Add chopped corned beef
Layer on drained sauerkraut
Top with Swiss cheese

Step 4: Add the Top Crust

Unroll the second can of dough and lay over the filling. Pinch seams as needed to seal.

Step 5: Egg Wash & Caraway Seeds

Brush the top with beaten egg. Sprinkle with caraway seeds if desired.

Step 6: Bake

Bake for 15–25 minutes until golden brown and fully cooked.

Step 7: Finish with Butter

Brush the baked top with melted butter for shine and flavor.

Step 8: Cool & Serve

Let cool for 5 minutes before slicing. Serve warm and enjoy!

💡 Tips & Variations

Avoid Sogginess: Pat sauerkraut dry with paper towels
Flavor Boost: Add sliced pickles or use pastrami instead of corned beef
Extra Sauce: Serve with more Thousand Island or Russian dressing
Storage: Keep leftovers in the fridge for up to 3 days
Reheat: Oven or air fryer recommended for a crispy finish
Freezer-Friendly: Freeze cooked slices wrapped in foil. Reheat at 350°F until warmed through.

Reuben Crescent Bake

A flaky, cheesy casserole version of the classic Reuben sandwich made easy with crescent rolls, corned beef, sauerkraut, and Thousand Island dressing.

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Equipment

9×13 baking dish, mixing bowl, oven

Ingredients

2 8 oz cans crescent roll dough
¾ lb sliced corned beef
8 oz Swiss cheese
1 cup sauerkraut
½ cup Thousand Island dressing
1 egg beaten
1 tsp caraway seeds optional
1 tbsp melted butter

Instructions

Preheat oven to 375°F. Grease baking dish.
Press 1 can of dough into dish and optionally pre-bake for 5–8 min.
Spread dressing, add corned beef, sauerkraut, and cheese.
Top with second dough sheet.
Brush with egg, sprinkle caraway seeds.
Bake 15–25 min until golden.
Brush with melted butter.
Cool slightly, slice, and serve.

Notes

Drain sauerkraut well

Serve with extra dressing

Substitute meats or cheeses as preferred