Great! Here’s a complete Reuben Bake recipe — a delicious, easy-to-make casserole version of the classic Reuben sandwich. It combines all the iconic flavors: corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing, baked in flaky crescent roll dough.
🥪 Reuben Bake (Crescent Roll Casserole)
⭐ Total Time:
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Prep: 15 minutes
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Cook: 25–30 minutes
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Serves: 6–8
🧂 Ingredients:
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2 cans (8 oz each) refrigerated crescent roll dough
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1 lb sliced deli corned beef (or pastrami), chopped
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1 can (14 oz) sauerkraut, well drained and patted dry
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2 cups (8 oz) shredded Swiss cheese
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1/2 to 3/4 cup Thousand Island dressing
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1 tbsp Dijon mustard (optional for added tang)
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1 tsp caraway seeds (optional, adds rye bread flavor)
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1 egg, beaten (for brushing the top)
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Cooking spray or butter for greasing pan
🍳 Instructions:
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Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or line with parchment paper.
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Prepare bottom crust:
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Unroll one can of crescent dough.
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Press it into the bottom of the pan, sealing seams to create one solid sheet.
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Layer the filling:
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Evenly spread half of the Thousand Island dressing over the dough.
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Layer with corned beef, then sauerkraut, then Swiss cheese.
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Drizzle with remaining dressing and Dijon mustard (if using).
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Sprinkle caraway seeds on top if desired.
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Add top crust:
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Unroll the second can of crescent dough.
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Place over the filling, pressing seams together and sealing edges.
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Finish:
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Brush the top with beaten egg for a golden crust.
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Bake:
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Bake for 25–30 minutes, or until golden brown and cooked through.
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If the top browns too quickly, loosely tent with foil.
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Cool and serve:
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Let rest 5–10 minutes before slicing.
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Serve with pickles or extra dressing on the side.
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📝 Tips & Variations:
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Use rye crescent dough if available for an authentic Reuben twist.
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Swap Swiss cheese for Gruyère for a nuttier flavor.
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Add a layer of sautéed onions for extra depth.
