crescent reuben bake recipe

Written BySheba G Updated On
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The Best crescent reuben bake recipe

I’ve been making Crescent Reuben Bake for years, and it’s always a hit with my family. This recipe originated from the classic Reuben sandwich, but it’s been adapted to be a more convenient and easy-to-make casserole.

The combination of sauerkraut, corned beef, and melted cheese is a match made in heaven. The crescent roll crust adds a nice crunch to each bite, making it a perfect dish for potlucks or family gatherings.

I love that this recipe is easy to customize with different types of meat or cheese, so you can make it your own. My kids always ask for seconds, and I’m happy to oblige because it’s just so easy to make.

Plus, it’s a great way to get some veggies in – the sauerkraut and cheese provide a nice contrast to the meaty corned beef. The key to this recipe is using high-quality ingredients, especially the corned beef and cheese.

You want that melt-in-your-mouth texture that only comes from using real cheese and not low-fat alternatives. I also like to use a mixture of cheddar and mozzarella for an extra layer of flavor.

The best part about this recipe is how versatile it is – you can serve it at any occasion, whether it’s a holiday dinner or just a weeknight meal.

Crescent Reuben Bake

4.8 from 1575 votes

A quick and easy casserole that combines all the flavors of a classic Reuben sandwich with a flaky crescent roll crust. Layers of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing are baked until bubbly and golden.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Casserole

2 cans (8 oz each) refrigerated crescent roll dough
1/2 lb thinly sliced deli corned beef, chopped
1 cup sauerkraut, drained and squeezed dry
1 1/2 cups shredded Swiss cheese
1/2 cup Thousand Island dressing

For the Topping

1 large egg, beaten
1 tablespoon caraway seeds (optional)

👨‍🍳Directions

1Preheat your oven to 375°F.
2Unroll one can of crescent dough and press it into the bottom of a 9×13 inch baking dish, firmly sealing the perforations to form a solid crust.
3Spread the Thousand Island dressing evenly over the dough layer.
4Top with the chopped corned beef, followed by the drained sauerkraut, and then sprinkle the shredded Swiss cheese over the top.
5Unroll the second can of crescent dough and place it over the cheese layer, stretching it gently to cover the filling.
6Pinch the edges of the dough together to seal the casserole.
7Brush the top crust with the beaten egg and sprinkle with caraway seeds if desired.
8Bake for 20 to 25 minutes, until the crust is deep golden brown and the filling is hot and bubbly around the edges.
9Remove from the oven and let it rest for 5 minutes before slicing.
10Serve warm, cut into squares.

🔧Equipment

9×13 inch baking dish
Mixing bowl
Knife
Cutting board
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 10g❤️Cholesterol: 75mg🧂Sodium: 1100mg🌾Total Carbs: 32g🥦Dietary Fiber: 2g🍬Sugars: 8g🥩Protein: 18g

📝Notes

For a lighter version, use reduced-fat crescent rolls and low-fat Swiss cheese. You can also substitute rye bread crumbs for the top crust if you prefer a more traditional Reuben texture.

Watch Video Of How Crescent Reuben Bake Works

This Crescent Reuben Bake recipe is always a good idea for any occasion – whether it’s a holiday dinner or just a weeknight meal. It’s perfect for family gatherings because everyone loves the combination of sauerkraut, corned beef, and melted cheese.

Plus, it’s so easy to make ahead of time – just assemble the casserole up to 24 hours before baking. When reheating leftovers, you can either microwave individual servings or bake the entire casserole in the oven until warmed through.

❓ Frequently Asked Questions About Crescent Reuben Bake

Q: What type of corned beef should I use?

I recommend using high-quality corned beef that’s thinly sliced and has no added preservatives. You can also use deli-style corned beef if you can’t find the pre-sliced kind.

Q: Can I use low-fat cheese instead of regular cheese?

No, you want to use real cheese for the best flavor and texture. Low-fat cheese will result in a dry, tasteless casserole.

Q: Can I make this recipe without sauerkraut?

No, sauerkraut is an essential ingredient in this recipe – it provides a tangy flavor that complements the corned beef perfectly.

Q: Can I use other types of cheese besides cheddar and mozzarella?

Sure, feel free to experiment with different types of cheese! Just keep in mind that some cheeses may melt better than others.

Q: Can I make this recipe ahead of time?

You can assemble the casserole up to 24 hours in advance, but don’t bake it until the day you plan to serve it.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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