Reuben Crescent Bake is a warm, hearty casserole that transforms the classic deli sandwich into an easy-to-make meal.

Layers of flaky crescent roll dough, savory corned beef, tangy sauerkraut, melted Swiss cheese, and creamy dressing come together for a satisfying dish perfect for dinner, potlucks, or game day.

Kitchen Equipment Needed:

9×13-inch baking dish
Mixing bowls
Spatula
Whisk
Pastry brush (optional)

Ingredients:

2 cans (8 oz each) refrigerated crescent roll dough
1 pound sliced corned beef, chopped
2 cups sauerkraut, drained and squeezed dry
2 cups shredded Swiss cheese
1/2 cup Thousand Island dressing
2 tablespoons Dijon mustard
1 egg, beaten (for egg wash, optional)

Directions:

1. Preheat the oven:

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or line it with parchment paper.

2. Prepare the bottom layer:

Unroll one can of crescent roll dough and press it evenly into the bottom of the prepared baking dish, pinching the seams together to create a solid layer.

3. Layer the filling:

Spread the Thousand Island dressing over the crescent dough. Layer the corned beef evenly, followed by the sauerkraut. Drizzle with Dijon mustard and sprinkle the shredded Swiss cheese on top.

4. Add the top layer:

Unroll the second can of crescent roll dough and lay it over the filling, pinching the seams together. If desired, brush the top with the beaten egg for a golden crust.

5. Bake:

Bake in the preheated oven for 25–30 minutes, or until the crescent dough is golden brown and cooked through.

6. Cool and serve:

Let the bake cool for 5 minutes before slicing into squares. Serve warm.

Prep Time:

15 minutes

Cook Time:

25–30 minutes

Total Time:

40–45 minutes

Nutrition (per serving, 8 servings):

Calories: 380
Protein: 18g
Fat: 22g
Carbohydrates: 26g
Fiber: 2g
Sugar: 4g

Expert Tips:

Dry the sauerkraut: Squeeze as much liquid as possible from the sauerkraut to avoid a soggy bake.
Custom crust: Sprinkle caraway seeds or poppy seeds on the top layer for extra flavor.
Cheese substitute: Swap Swiss cheese with Gruyère or provolone for a different taste.

FAQs:

Can I use canned corned beef?
Yes, canned corned beef works well. Just slice or crumble it evenly over the layers.

What can I use instead of Thousand Island dressing?
You can substitute Russian dressing or make your own using mayo, ketchup, and a touch of pickle relish.

Can I make this ahead of time?
Yes, assemble the bake up to 24 hours in advance, cover it tightly, and refrigerate. Add 5–10 minutes to the baking time if baking straight from the fridge.

Storing & Reheating:

Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat slices in the oven at 350°F (175°C) for 10–15 minutes or in the microwave for 30–45 seconds.

Substitutions & Variations:

Low-carb version: Use low-carb crescent dough or thinly sliced zucchini in place of the dough layers.
Vegetarian option: Replace corned beef with sautéed mushrooms or seasoned tofu.
Spicy twist: Add a layer of pepper jack cheese or a drizzle of spicy mustard.

Reuben Crescent Bake