Description
Reuben Crescent Bake is a warm, cheesy casserole featuring layers of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing wrapped in flaky crescent roll dough—an easy twist on the classic Reuben sandwich.
Ingredients
Scale
- 2 cans (8 oz each) refrigerated crescent roll dough
- 8 oz sliced corned beef, chopped
- 1 cup sauerkraut, drained
- 1 cup shredded Swiss cheese
- 1/2 cup Thousand Island dressing
- 1 tablespoon butter, melted (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Unroll one can of crescent dough and press it into the bottom of a greased 9×13-inch baking dish.
- Layer the chopped corned beef evenly over the dough.
- Spread sauerkraut evenly over the corned beef layer.
- Sprinkle shredded Swiss cheese over the sauerkraut.
- Drizzle Thousand Island dressing evenly on top.
- Unroll the second can of crescent dough and place it over the layers to cover the filling completely; press seams to seal.
- If desired, brush the top with melted butter for a golden crust.
- Bake in the preheated oven for 25-30 minutes, or until golden brown and bubbly.
- Let cool for 5 minutes before slicing and serving.
Notes
- Drain sauerkraut well to prevent sogginess.
- Use good quality Thousand Island dressing for best flavor.
- Add sliced pickles for extra tang.
- Serve with a side of rye bread or a simple salad.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 55mg
Keywords: reuben bake, crescent roll casserole, corned beef casserole, cheesy casserole, easy dinner