Name: Homemade Reuben Bake Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 can refrigerated crescent roll dough (8 oz); 1/2 lb sliced corned beef or pastrami; 1/2 lb sliced Swiss cheese; 1 cup sauerkraut, drained and squeezed dry; 1/2 cup Russian or Thousand Island dressing; 2 tablespoons Dijon mustard; 1 tablespoon butter, melted; 1 teaspoon caraway seeds (optional); Fresh parsley for garnish (optional)

Introduction

This Homemade Reuben Bake is a delicious twist on the classic deli sandwich, combining all the familiar flavors into an easy-to-make casserole. Perfect for a cozy dinner or a crowd-pleasing appetizer, it layers savory corned beef, Swiss cheese, tangy sauerkraut, and creamy dressing between flaky crescent roll dough.

A close-up of a thick slice of layered casserole on a white plate with a white marbled texture background, featuring four visible layers. The bottom layer is a dark, crumbly meat mixture, followed by a thick, creamy white cheese layer. Above that, there is a layer of thin pink slices of ham, topped with another thick, melted white cheese layer that stretches and oozes slightly. The very top layer is a golden-brown melted cheese crust with a few small green herbs sprinkled on it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can refrigerated crescent roll dough (8 oz)
1/2 lb sliced corned beef or pastrami
1/2 lb sliced Swiss cheese
1 cup sauerkraut, drained and squeezed dry
1/2 cup Russian or Thousand Island dressing
2 tablespoons Dijon mustard
1 tablespoon butter, melted
1 teaspoon caraway seeds (optional)
Fresh parsley for garnish (optional)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper.
Step 2: Unroll half of the crescent roll dough and press it evenly into the bottom of the prepared baking dish to form the base layer.
Step 3: Spread the Dijon mustard over the crescent dough base. Layer the sliced corned beef or pastrami evenly on top.
Step 4: Arrange the Swiss cheese slices over the meat, covering it completely. Then evenly distribute the drained sauerkraut on top of the cheese.
Step 5: Drizzle the Russian or Thousand Island dressing evenly over the sauerkraut layer.
Step 6: Unroll the remaining crescent roll dough and place it over the filling. Press the edges to seal the layers together.
Step 7: Brush the top of the dough with melted butter and sprinkle with caraway seeds if you like. Bake for 20–25 minutes until the top is golden brown and cooked through.
Step 8: Remove from the oven and let the bake cool for a few minutes. Slice into squares, garnish with fresh parsley if desired, and serve warm.

Tips & Variations

For extra flavor, try adding a thin layer of Swiss cheese inside the dough base before spreading the mustard.
Substitute pastrami for corned beef if you prefer a slightly spicier taste.
Make it vegetarian by using sautéed mushrooms in place of the meat and a dairy-free cheese alternative.
If you like a spicier bake, mix some horseradish into the dressing before drizzling.

Storage

Store leftover Reuben Bake covered in the refrigerator for up to 3 days. To reheat, warm individual slices in the oven at 350°F (175°C) for 10–15 minutes or until heated through and the crust is crisp again. Avoid microwaving to keep the crescent roll dough flaky.

How to Serve

The image shows a close-up of a thick, layered sandwich on a white plate placed on a white marbled surface. Starting from the bottom, there is a base layer of toasted bread with a golden-brown crust, followed by a layer of thinly sliced, pinkish ham. Above the ham is a generous layer of shredded white turkey or chicken, topped with another slice of ham. The sandwich is covered with a thick layer of melted cheese that is golden and bubbly, stretching slightly from the sandwich, giving a gooey texture. The sandwich edges show the layers clearly, with the cheese layer appearing slightly browned and crispy on top. Small green herbs are sprinkled on the melted cheese, adding a touch of color. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade crescent roll dough instead of store-bought?

Absolutely! Homemade crescent roll dough will work beautifully and gives you control over the ingredients and flavor. Just roll it out to fit your baking dish as needed.

Is it possible to prepare this dish ahead of time?

Yes, you can assemble the Reuben Bake a few hours ahead and keep it covered in the fridge. Bring it to room temperature before baking, or add a few extra minutes to the baking time if baking straight from cold.

Homemade Reuben Bake Recipe

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★★★★★

5 from 99 reviews

This Homemade Reuben Bake is a delicious, easy-to-make casserole that brings together the classic flavors of a Reuben sandwich in a warm, comforting baked dish. Layers of corned beef or pastrami, Swiss cheese, tangy sauerkraut, and creamy Russian dressing are encased in buttery crescent roll dough and baked to a golden perfection. Perfect for a family dinner or casual gathering, this recipe offers a savory and satisfying meal with minimal prep.

Author: Maya
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Base and Dough

1 can refrigerated crescent roll dough (8 oz)

Meat and Cheese

1/2 lb sliced corned beef or pastrami
1/2 lb sliced Swiss cheese

Fillings and Sauces

1 cup sauerkraut, drained and squeezed dry
1/2 cup Russian or Thousand Island dressing
2 tablespoons Dijon mustard

Toppings and Garnish

1 tablespoon butter, melted
1 teaspoon caraway seeds (optional)
Fresh parsley for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper to prevent sticking.
Prepare the Base: Unroll half of the crescent roll dough and press it evenly into the bottom of the prepared baking dish to form a solid base layer.
Layer the Ingredients: Spread the Dijon mustard evenly over the crescent dough base. Next, layer the sliced corned beef or pastrami evenly on top of the mustard-covered dough. Follow by placing the slices of Swiss cheese over the meat, ensuring full coverage. Finally, distribute the drained and squeezed sauerkraut evenly over the cheese layer.
Add Dressing: Drizzle the Russian or Thousand Island dressing evenly over the sauerkraut to add creamy tanginess that enhances the traditional Reuben flavor.
Top with Crescent Dough: Unroll the remaining crescent roll dough and place it carefully over the filling. Press the edges down firmly to seal the layers inside and prevent leaking during baking.
Bake: Brush the melted butter over the top layer of dough and sprinkle with caraway seeds if using, for added aroma and flavor. Bake the dish in the preheated oven for 20-25 minutes or until the top crust is golden brown and fully cooked through.
Serve: Remove the bake from the oven and allow it to cool for a few minutes. Slice into squares, garnish with fresh parsley if desired, and serve warm for a delicious meal experience.

Notes

Be sure to drain and squeeze the sauerkraut well to avoid excess moisture that could make the dough soggy.
If you prefer a spicier flavor, try adding a pinch of crushed red pepper flakes to the sauerkraut layer.
Leftovers can be refrigerated and reheated in a skillet or oven to maintain crispness.
Caraway seeds are optional but add a traditional Reuben aroma, feel free to omit if you don’t have them.
Use Russian or Thousand Island dressing based on your flavor preference; both work well in this bake.

Keywords: Reuben bake, crescent roll casserole, corned beef casserole, Reuben casserole, easy baked sandwich, comfort food