If you have ever dreamed of capturing all the iconic flavors of a classic deli sandwich in a warm, gooey, and flaky casserole, this Reuben Bake Recipe is exactly what you need. The perfect harmony of Swiss cheese, tender corned beef, tangy sauerkraut, and creamy Thousand Island dressing comes together inside a crisp crescent roll crust, making every bite deeply satisfying. Whether you are feeding a crowd or just craving something comforting and utterly delicious, this Reuben Bake Recipe brings that beloved flavor combo into a fun, hassle-free dish that you’ll want to make again and again.
Ingredients You’ll Need
This simple list of ingredients may look straightforward, but each one plays a crucial role in turning this recipe into a standout meal. From the buttery crescent roll crust that provides a flaky bite, to the rich Swiss cheese layering the filling with creamy texture, every element works in harmony.
- Refrigerated crescent rolls (2 tubes, 8 oz each): The foundation of the crust, offering buttery flakiness and easy handling.
- Egg white, lightly beaten: A shiny glaze for the crust that helps hold caraway seeds in place and adds an appetizing finish.
- Caraway seeds: Adds a subtle, distinctive flavor and a little crunch on top to remind you of classic rye bread.
- Sliced Swiss cheese: Melts beautifully to create that signature creamy, nutty taste so essential to a Reuben.
- Sliced deli corned beef: Tender, flavorful meat filling that brings hearty substance.
- Sauerkraut, rinsed and well-drained: Delivers tangy brightness and slight crunch to contrast with the rich cheese and meat.
- Thousand Island dressing: Creamy and slightly sweet, this dressing ties all the filling ingredients together perfectly.
How to Make Reuben Bake Recipe
Step 1: Prepare Your Baking Dish and Base Crust
Start by preheating your oven to 375°F (190°C) and generously greasing a 13 by 9-inch baking dish to ensure nothing sticks. On a lightly floured surface, unroll one tube of crescent rolls and gently press the dough into a neat rectangle, sealing all the seams so you have one smooth and solid base layer. Press this dough carefully into the bottom and slightly up the sides of your baking dish. Bake this crust for 8 to 10 minutes until just lightly golden — this pre-baking step is key to achieving that satisfying flaky crust in the final dish.
Step 2: Create the Tangy Filling Blend
While the crust is in the oven, mix the rinsed and well-drained sauerkraut with the Thousand Island dressing in a bowl. This creamy-sour mixture balances the saltiness of the corned beef and adds moisture that keeps the bake from feeling dry.
Step 3: Layer the Filling
Once the crust is done, start layering the ingredients in your baking dish. Begin with half of the Swiss cheese on the crust, then add all the sliced corned beef in an even layer. Spread the sauerkraut and dressing mixture on top of the meat, and finish with the remaining Swiss cheese. This layering ensures each bite has a perfect ratio of gooey cheese, tender beef, and tangy sauerkraut.
Step 4: Top with Second Crescent Roll Crust
Unroll the second tube of crescent rolls and press the seams together just like you did for the bottom crust. Carefully place this dough on top of the layered filling to encase everything. Then, brush the entire top of the crust with the lightly beaten egg white; this creates a golden and glossy finish once baked. Sprinkle caraway seeds evenly over the top for that classic rye bread flavor touch and added visual appeal.
Step 5: Final Baking and Cooling
Pop your assembled Reuben Bake Recipe into the oven and bake for 12 to 16 minutes until the top crust is beautifully golden and the inside is heated through and bubbly. Once out of the oven, allow it to cool for a few minutes — this resting time helps everything set slightly, so slicing yields nice, clean pieces packed with flavor.
How to Serve Reuben Bake Recipe
Garnishes
For an extra pop of color and freshness, garnish your Reuben Bake slices with some thinly sliced green onions or a sprinkle of fresh dill. These add brightness and a fresh herbaceous aroma that perfectly complements the rich and tangy filling.
Side Dishes
This bake is a complete meal on its own but pairs wonderfully with simple sides like a crisp green salad dressed in a light vinaigrette or a handful of crunchy dill pickles. Potato chips or kettle-cooked fries can also add that satisfying crunch to complete the deli-style experience at your dinner table.
Creative Ways to Present
If you want to bring this Reuben Bake Recipe to a party or potluck, cut it into bite-sized squares and serve with small cocktail forks. Alternatively, present it family-style in the baking dish alongside ramekins of extra Thousand Island dressing for dipping. It’s a fun, interactive way to enjoy everyone’s favorite sandwich flavors.
Make Ahead and Storage
Storing Leftovers
Place any leftover Reuben Bake in an airtight container and keep it refrigerated. It will stay fresh and tasty for up to 3 days, making it perfect for quick lunches or dinners the next day.
Freezing
You can freeze the fully assembled and baked dish after it has completely cooled. Wrap it tightly in foil and then place in a freezer-safe container or bag. It will keep for up to 2 months. Thaw overnight in the fridge before reheating for the best results.
Reheating
To bring your leftovers back to life, reheat the bake in a 350°F (175°C) oven for about 15 to 20 minutes until warmed through and the crust regains its delightful crispness. Avoid microwaving if possible, since that can make the crust soggy.
FAQs
Can I use rye bread instead of crescent rolls for this recipe?
While rye bread would provide a traditional Reuben bread flavor, it won’t create the flaky crust texture that crescent rolls deliver. If you want a more authentic rye taste, try sprinkling caraway seeds liberally on top as the recipe suggests.
Is it possible to make this vegetarian?
Absolutely! Substitute the corned beef with a hearty vegetable alternative like roasted mushrooms or smoked tofu and keep the rest of the filling the same. The Swiss cheese, sauerkraut, and dressing provide plenty of flavor without the meat.
What type of sauerkraut works best?
Look for full-flavored, refrigerated sauerkraut rather than canned varieties, and be sure to rinse and drain it well to reduce excess tanginess and moisture. This will maintain the perfect balance inside your Reuben Bake Recipe.
Can I prepare this recipe ahead and bake it later?
Yes, you can assemble the entire dish and store it in the fridge for up to 24 hours before baking. Just let it come to room temperature for 20 minutes before putting it in the oven for even cooking.
What else can I serve with this Reuben Bake Recipe?
Besides a green salad or pickles, consider serving coleslaw or a simple tomato soup alongside for a delightful meal that complements the Reuben flavors beautifully.
Final Thoughts
I truly hope you give this Reuben Bake Recipe a whirl soon because it effortlessly captures the heart and soul of a classic deli sandwich in a fun, baked format. It’s warm, comforting, and packed with bold flavors that will have everyone asking for seconds. Plus, it’s a great way to bring a new twist to a beloved favorite that’s perfect any time of year.
Print
Reuben Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Total Time: 41 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
A delicious, easy-to-make Reuben Bake featuring layers of Swiss cheese, corned beef, sauerkraut mixed with Thousand Island dressing, all wrapped in a buttery crescent roll crust and baked to golden perfection.
Ingredients
For the crust:
- 2 tubes (8 oz each) refrigerated crescent rolls
- 1 egg white, lightly beaten
- 1 teaspoon caraway seeds
For the filling:
- 6 oz sliced Swiss cheese
- 8 oz sliced deli corned beef
- 1 cup sauerkraut, rinsed and well-drained
- 1/2 cup Thousand Island dressing
Instructions
- Preheat and prepare the baking dish: Preheat your oven to 375°F (190°C) and grease a 13×9-inch baking dish to prevent sticking.
- Prepare the bottom crust: On a lightly floured surface, unroll one tube of crescent rolls carefully and press it into a rectangle, sealing all the seams well so it forms a solid dough layer.
- Line the baking dish with dough: Press the prepared dough into the bottom and slightly up the sides of the greased baking dish, creating the base crust for the bake.
- Partially bake the crust: Bake this crust in the preheated oven for 8 to 10 minutes until it turns lightly golden, ensuring it sets well for the filling without becoming soggy.
- Mix the filling: In a bowl, combine the rinsed and well-drained sauerkraut with the Thousand Island dressing until evenly mixed to give a creamy tangy flavor.
- Assemble the layers: On the baked crust, layer half of the Swiss cheese first, then spread all of the sliced corned beef evenly, followed by the sauerkraut and dressing mixture, and finish with the remaining Swiss cheese on top.
- Prepare the top crust: Unroll the second tube of crescent rolls, seal the seams tightly, and gently place it over the assembled filling layers to close the bake.
- Brush and season the top crust: Brush the top crust with the lightly beaten egg white to give it a shiny finish when baked, then sprinkle with caraway seeds for added flavor and texture.
- Final bake: Return the assembled bake to the oven and bake for an additional 12 to 16 minutes, or until the top crust is golden brown and everything is heated through.
- Cool and serve: Remove from the oven and let it cool slightly for a few minutes before slicing to serve, allowing the filling to set for easier cutting and better flavor.
Notes
- Be sure to rinse and thoroughly drain the sauerkraut to avoid excess moisture that could sog the crust.
- Sealing the seams on the crescent roll dough helps keep the filling contained and prevents leaks during baking.
- You can substitute Thousand Island dressing with Russian dressing if preferred for a more authentic Reuben flavor.
- Make sure to let the bake cool a bit before slicing to keep the layers intact.
- Caraway seeds add a classic rye bread flavor, but you can omit or substitute with sesame seeds if desired.
