If you love the classic flavors of a deli favorite but want an easy, hearty dish to wow your family or guests, this Reuben Bake Recipe is exactly what you need. It takes the beloved combination of corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing, then wraps it all up in a buttery crescent roll crust for a comforting casserole that’s as fun to make as it is to devour. This dish marries tangy, savory, and creamy in every bite with crispy edges and ooey-gooey layers inside—perfect for a casual dinner or a special gathering.
Ingredients You’ll Need
This Reuben Bake Recipe comes together with simple ingredients that pack serious flavor and texture. Each component is essential: from the flaky crescent roll crust that provides buttery crunch to the savory corned beef and tangy sauerkraut that bring authentic deli vibes.
- Refrigerated crescent rolls (2 tubes, 8 oz each): These form the golden, flaky crust that holds the filling together beautifully.
- Egg white, lightly beaten: Used to brush on top for a glossy finish and help the caraway seeds stick.
- Caraway seeds: Adds a subtle, aromatic crunch that enhances the flavor profile.
- Sliced Swiss cheese: Melts perfectly, adding creamy, nutty richness to every bite.
- Sliced deli corned beef: The star of the filling, bringing salty, flavorful depth.
- Sauerkraut, rinsed and well-drained: Offers that classic tang and slight crunch for balance.
- Thousand Island dressing: Creamy and slightly sweet, it binds the filling ingredients and adds zest.
How to Make Reuben Bake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 375°F (190°C) and greasing a 13×9-inch baking dish to prevent sticking. Unroll one tube of crescent rolls onto a lightly floured surface and press the seams together to form a solid rectangle. Carefully press this dough into the bottom and slightly up the sides of your prepared dish, creating a crust that will hold all those delicious layers.
Step 2: Par-Bake the Crust
Bake the crust for 8 to 10 minutes until it turns light golden. This pre-baking ensures a sturdy base that won’t get soggy once the filling is added. Let it cool slightly while you prepare the filling for the perfect texture contrast between crispy edges and melty inside.
Step 3: Mix the Filling
In a medium bowl, combine your well-drained sauerkraut with the Thousand Island dressing. This mixture brings the classic Reuben flavor combo together with creamy and tangy harmony, ensuring each bite is packed with savory goodness.
Step 4: Assemble the Layers
On the baked crust, layer half of the sliced Swiss cheese first to create a melty cushion, then add all of your deli corned beef for that meaty heartiness. Spread the sauerkraut and dressing mixture evenly on top, then cover with the remaining Swiss cheese to seal in those flavors during baking.
Step 5: Top with Second Crust and Finish
Unroll the second tube of crescent rolls and seal the seams just like before, then place it gently over your stacked filling. Brush the surface with beaten egg white to give it a shiny, inviting finish, and sprinkle generously with caraway seeds for a little extra flavor and texture. Bake for 12 to 16 minutes until the top is beautifully golden and the filling is bubbling hot.
Step 6: Let It Rest and Serve
Allow your Reuben Bake to cool for a few minutes once out of the oven. This helps the layers set slightly and makes it easier to slice. Then, cut into squares and serve your warm, cheesy, tangy masterpiece to delighted family and friends.
How to Serve Reuben Bake Recipe
Garnishes
To elevate your Reuben Bake, try garnishing each serving with a sprinkle of fresh parsley or a few thin slices of dill pickle on the side. A dollop of extra Thousand Island dressing or a smear of spicy mustard can also add a nice zing and freshness to balance the rich flavors.
Side Dishes
This dish pairs perfectly with simple, bright sides like a crisp green salad with vinaigrette or roasted root vegetables. If you want to keep the deli theme going, homemade potato chips or a bowl of pickled veggies complement the hearty casserole beautifully without overwhelming the palate.
Creative Ways to Present
For entertaining, consider slicing the Reuben Bake into bite-sized squares and serving on a platter with cocktail picks for easy finger food. Alternatively, serve it family-style in the baking dish alongside bowls of extra dressing and pickles for a cozy buffet spread that encourages everyone to dig in at their own pace.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Reuben Bake tightly with foil or place in an airtight container and refrigerate for up to 3 days. It holds its flavor and texture well, making it an excellent option for quick weekday lunches or reheated dinners.
Freezing
If you want to save some for later, the Reuben Bake freezes beautifully. Wrap it securely in plastic wrap and aluminum foil or place it in a freezer-safe container. It can be frozen for up to 2 months without losing the quality of the crust or filling.
Reheating
Reheat leftovers gently in a 350°F (175°C) oven for about 15 to 20 minutes until warmed through and the crust regains some of its crispness. Avoid the microwave if possible to maintain the flaky texture of the crescent roll crust.
FAQs
Can I make the Reuben Bake vegetarian?
Yes! Substitute the corned beef with a smoky tempeh or a hearty mushroom blend to keep that robust flavor and texture while making it vegetarian-friendly.
What can I use instead of crescent rolls?
Puff pastry or biscuit dough can be a great alternative if you want a flakier or biscuit-like crust. Just be mindful of cooking times as they might vary slightly.
Is it necessary to rinse the sauerkraut?
Rinsing the sauerkraut helps reduce excess saltiness and acidity, making the filling more balanced in flavor, but if you prefer a stronger tang, you can leave it as is.
Can I prepare this recipe ahead and bake later?
Absolutely! Assemble the bake, cover it tightly and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the bake time if the dish is cold from the fridge.
How spicy is this dish?
This Reuben Bake Recipe is mild and tangy but not spicy. If you like a little heat, you can add a dash of hot sauce to the sauerkraut mixture or serve with spicy mustard on the side.
Final Thoughts
There’s something so comforting and fun about this Reuben Bake Recipe that makes it an instant favorite in any kitchen. The satisfying layers of melty cheese, savory corned beef, and tangy sauerkraut wrapped in a golden crescent roll crust bring classic deli flavors to new, easy-to-share heights. Give it a try—you might just find your next go-to dish for casual dinners and get-togethers.
Print
Reuben Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
A delicious and easy-to-make Reuben Bake featuring a flaky crescent roll crust filled with classic Reuben sandwich ingredients: Swiss cheese, corned beef, sauerkraut mixed with Thousand Island dressing, all baked to golden perfection and topped with caraway seeds for a flavorful finish.
Ingredients
For the crust:
- 2 tubes refrigerated crescent rolls (8 oz each)
- 1 egg white, lightly beaten
- 1 teaspoon caraway seeds
For the filling:
- 8 oz sliced Swiss cheese
- 12 oz sliced deli corned beef
- 1 cup sauerkraut, rinsed and well-drained
- 1/2 cup Thousand Island dressing
Instructions
- Preheat and prepare dish: Preheat the oven to 375°F (190°C) and grease a 13×9-inch baking dish to prevent sticking.
- Prepare bottom crust: On a lightly floured surface, unroll one tube of crescent rolls and press into a rectangle, ensuring all seams are sealed. Press the dough firmly into the bottom and slightly up the sides of the prepared baking dish to form the crust base.
- Bake crust: Bake the crust in the preheated oven for 8 to 10 minutes until it is lightly golden. This initial baking firms the crust for the filling.
- Mix sauerkraut filling: In a bowl, combine the rinsed and well-drained sauerkraut with the Thousand Island dressing, mixing thoroughly to create a creamy and tangy filling.
- Assemble layers: On the baked crust, layer half of the Swiss cheese evenly, followed by all the sliced corned beef. Spread the sauerkraut and dressing mixture over the meat, then top with the remaining Swiss cheese slices.
- Prepare top crust: Unroll the second tube of crescent rolls, seal all the seams together to form a solid rectangle, and carefully place it over the layered filling, fully covering it.
- Finish crust: Brush the top crust evenly with the lightly beaten egg white to give a shiny, golden finish after baking. Sprinkle caraway seeds evenly on top for added flavor and texture.
- Bake assembled dish: Return the dish to the oven and bake for an additional 12 to 16 minutes, or until the top crust is golden brown and the filling is heated through.
- Cool and serve: Allow the Reuben Bake to cool slightly to set the filling before slicing into servings to ensure clean cuts and easier handling.
Notes
- Rinsing and thoroughly draining sauerkraut prevents excess moisture that could make the crust soggy.
- Sealing the crescent roll seams tightly helps prevent the filling from leaking during baking.
- Using egg white gives a beautiful shine without adding extra fat from the yolk.
- This bake can be served warm or at room temperature and pairs well with a simple green salad.
- To make it spicier, add a few dashes of hot sauce to the sauerkraut mixture.
