Ultimate Reuben Bake

A Layered, Buttery, and Cheesy Delight Inspired by the Classic Reuben Sandwich

This Reuben Bake is everything you love about a Reuben sandwich transformed into a delicious, comforting, and flaky casserole-style bake. Layers of buttery crescent roll dough, tender corned beef, tangy sauerkraut, melty Swiss cheese, and creamy Thousand Island dressing make this dish a must-try for any Reuben lover!

It’s perfect for family dinners, game day gatherings, potlucks, or St. Patrick’s Day celebrations. You get all the classic flavors of a Reuben sandwich without the hassle of assembling individual sandwiches. Plus, it’s baked to golden perfection, making it a crispy, cheesy, and satisfying meal.

What is a Reuben? A Little History!

The Reuben sandwich is a classic American deli favorite made with corned beef, Swiss cheese, sauerkraut, and Thousand Island (or Russian) dressing on grilled rye bread. It’s believed to have originated in Omaha, Nebraska, in the 1920s, created by a grocer named Reuben Kulakofsky. Some say it came from New York delis instead, but either way, it’s been a beloved sandwich for decades!

This Reuben Bake takes those same flavors but layers them in a buttery, flaky crescent roll crust, making it easier to serve and share while keeping all the delicious flavors intact.

Ingredients

For the Crust:

2 (8-ounce) cans refrigerated crescent roll dough (Pillsbury or any brand)

For the Filling:

1 lb sliced corned beef, chopped or whole slices
1 (14-ounce) can sauerkraut, drained very well and patted dry
2 cups shredded Swiss cheese (or 8 slices)
½ cup Thousand Island dressing (store-bought or homemade)

For the Topping:

1 egg, beaten (for a golden egg wash)
1 teaspoon caraway seeds (optional, for rye bread flavor)
1 tablespoon melted butter (brushed on top after baking)

Optional Add-Ons & Variations:

Extra Swiss cheese for an even cheesier version
A sprinkle of rye breadcrumbs on top for added crunch
A drizzle of horseradish sauce mixed with the dressing for extra zing
A layer of provolone cheese for a melty cheese blend

Step-by-Step Instructions

Step 1: Preheat & Prepare

1️⃣ Preheat the oven to 375°F (190°C).
2️⃣ Grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
3️⃣ Drain and pat dry the sauerkraut very well. This is essential to avoid a soggy bake!

Step 2: Make the Bottom Crust

1️⃣ Open one can of crescent roll dough and carefully unroll it into the prepared baking dish.
2️⃣ Press the seams together to form one solid sheet.
3️⃣ Bake for 8 minutes until slightly golden. This helps prevent a soggy crust.

✅ Pro Tip: Pre-baking the bottom crust is key! Otherwise, the juices from the sauerkraut and cheese might make it too soft.

Step 3: Layer the Filling

Now it’s time to build the delicious Reuben layers!

1️⃣ Spread ½ cup of Thousand Island dressing evenly over the baked crust.
2️⃣ Add ½ of the shredded Swiss cheese on top.
3️⃣ Layer on the sliced corned beef, spreading it evenly across the dish.
4️⃣ Spread the drained and dried sauerkraut over the corned beef.
5️⃣ Top with the remaining Swiss cheese, making sure it covers the filling.

✅ Pro Tip: If using sliced Swiss cheese, slightly overlap the slices to get even coverage!

Step 4: Add the Top Crust

1️⃣ Open the second can of crescent roll dough and unroll it carefully over the filling.
2️⃣ Pinch the edges together to seal it as much as possible.
3️⃣ Brush the top with beaten egg for a shiny, golden crust.
4️⃣ Sprinkle with caraway seeds (optional, but great for that rye bread flavor).

Step 5: Bake Until Golden Brown

1️⃣ Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and crispy.
2️⃣ If the top browns too fast, cover loosely with foil for the last 10 minutes.
3️⃣ Once done, brush with melted butter for a beautiful sheen and added flavor.

✅ Pro Tip: Let the bake rest for 5-10 minutes before slicing to allow everything to set properly.

Step 6: Slice & Serve!

Use a sharp knife or pizza cutter to cut into squares.
Serve warm with extra Thousand Island dressing for dipping.
Garnish with chopped parsley or extra Swiss cheese if desired.

✅ Pair it with:

Dill pickles
Potato chips
Coleslaw
A simple green salad

Storage & Reheating

🧊 To Store:

Keep leftovers in an airtight container in the refrigerator for up to 3 days.

🔥 To Reheat:

Oven: Bake at 350°F (175°C) for 10-12 minutes to keep the crust crispy.
Microwave: Heat individual portions for 30-45 seconds (but the crust may soften).

❌ Not recommended for freezing – Crescent roll dough can become soggy when thawed.

Troubleshooting & Common Mistakes

❌ Dough Too Soft/Soggy?
✔️ Pre-bake the bottom crust for 8 minutes before adding fillings.

❌ Sauerkraut Too Wet?
✔️ Drain and squeeze out as much moisture as possible before using.

❌ Cheese Not Melting?
✔️ Use freshly shredded Swiss cheese—it melts better than pre-packaged shreds!

❌ Dough Burning on Top?
✔️ Cover loosely with foil for the last 10 minutes of baking.

Variations & Twists!

🥖 Reuben Sliders: Make individual portions using Hawaiian rolls or slider buns instead of crescent dough!

🧀 Extra Cheesy Reuben Bake: Add provolone, cheddar, or mozzarella for an even richer dish.

🔥 Spicy Reuben Bake: Mix a little hot sauce or horseradish into the Thousand Island dressing.

🥓 Reuben with a Twist: Swap corned beef for pastrami for a smoky flavor.

🥪 Handheld Reuben Pockets: Use crescent rolls to wrap mini Reuben hand pies, then bake them on a sheet pan.

Final Thoughts

This Reuben Bake is a must-make for Reuben sandwich lovers! It’s buttery, cheesy, crispy, and packed with flavor. Whether for family dinners, holidays, or parties, this dish will quickly become a favorite!