Description
The Homemade Reuben Bake is a flavorful casserole combining corned beef (or pastrami), Swiss cheese, sauerkraut, and Thousand Island dressing, all layered between crescent roll dough. This dish brings together the savory flavors of a classic Reuben sandwich in an easy-to-make bake, perfect for weeknight dinners or sharing at potlucks.
Ingredients
Scale
- 1 tablespoon Dijon mustard
- 1 tablespoon butter, melted
- 1 cup sauerkraut, drained
- 1 tube refrigerated crescent roll dough (8 oz)
- 1/2 lb thinly sliced corned beef (or pastrami), chopped
- 1/2 lb Swiss cheese, sliced or shredded
- 1/4 cup Thousand Island dressing
- 1/2 teaspoon caraway seeds (optional)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat Oven: Preheat to 375°F (190°C). Grease or line a 9×13-inch baking dish.
- Crescent Roll Base: Unroll half the crescent roll dough and press into the dish to form the base. Seal seams.
- Layer Ingredients: Add layers of corned beef, Swiss cheese, and sauerkraut.
- Dressing: Mix Thousand Island dressing with Dijon mustard and drizzle over sauerkraut.
- Top with Dough: Cover with remaining crescent roll dough. Seal edges.
- Brush with Butter: Brush melted butter on top and sprinkle caraway seeds.
- Bake: Bake for 20-25 minutes until golden brown. Cool for 5 minutes, garnish with parsley, and serve warm.
Notes
- Ensure sauerkraut is drained well to avoid soggy results.
- For a traditional flavor, use caraway seeds to mimic rye bread.
- Leftovers store well for 3-4 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 60mg