Imagine everything you love about a classic deli Reuben—savory corned beef, tangy sauerkraut, creamy dressing, and melty swiss—all nestled between layers of golden crescent roll dough. This irresistible Reuben Bake with layers of corned beef, sauerkraut, and Swiss Cheese wraps up those iconic flavors into a cozy, crowd-pleasing casserole that’s perfect for weeknight dinners, casual gatherings, or anytime cravings strike. If you’re a fan of the legendary sandwich, prepare to fall for this baked version that melds simple ingredients into pure comfort food magic loaded with flavor in every bite.
Ingredients You’ll Need
Every element in this recipe has a special part to play in creating the ultimate bite. These easy-to-find ingredients work together to build layers of taste, texture, and those irresistible golden edges you get from baking. Don’t skip any—each one has its delicious purpose!
- Crescent roll dough: The buttery, flaky crust holds it all together and mimics the classic rye bread in a fuss-free way.
- Thousand Island dressing: Creamy and tangy, this sauce brings signature Reuben flavor to every layer; Russian dressing is a tasty swap if you like a little extra zip!
- Sliced deli corned beef: The star of the show—choose juicy, well-marbled slices for maximum flavor.
- Well-drained sauerkraut: Brings bright, tangy crunch and keeps things from getting too heavy; draining well prevents a soggy bake.
- Shredded Swiss cheese: Melty, nutty, and absolutely essential—generously sprinkle it for that perfect gooey pull.
- Egg (beaten): Brushing the top dough with egg gives a gorgeous, glossy golden finish you’ll want to show off.
- Caraway seeds (optional): For a real deli vibe, sprinkle these on top—they echo the flavor of classic rye bread.
- Nonstick cooking spray or parchment paper: Makes cleanup a breeze and ensures every slice comes out intact.
How to Make and Swiss Cheese
Step 1: Prep the Pan and Oven
Preheat your oven to 375°F and give your chosen baking dish a light mist with nonstick spray, or line it neatly with parchment paper. This sets the stage for baked perfection and guarantees you won’t lose any cheesy edges to sticking!
Step 2: Build the Bottom Crust
Unroll the crescent dough and gently press it into the bottom and slightly up the sides of your prepared dish. It doesn’t need to be perfect—just aim for an even layer. This forms the sturdy, buttery base that’ll hold all those tasty fixings.
Step 3: Dress It Up with Sauce
Take half the Thousand Island dressing and spread it evenly over the dough. This not only helps flavor the bottom crust, but it also creates a tangy layer that will soak into the bread as it bakes.
Step 4: Layer on the Corned Beef
Arrange the sliced deli corned beef evenly across the sauced crust. Don’t be shy—pile it on for hearty bites in every forkful. The rich, savory meat is what makes this dish a true Reuben, especially alongside sauerkraut and Swiss Cheese.
Step 5: Add the Sauerkraut
Scatter your well-drained sauerkraut over the corned beef. Make sure it isn’t too wet—excess liquid can make things soggy. The sauerkraut brightens up the whole bake, offering a welcome tang to cut through the richness.
Step 6: Cheese, Please!
Generously sprinkle shredded Swiss cheese over the sauerkraut, ensuring every corner gets some cheesy goodness. This is where the magic happens as it melts and mingles with the other flavors, binding everything together into pure Reuben bliss.
Step 7: More Sauce and Top Crust
Drizzle the remaining Thousand Island dressing over the top of the cheese for an extra punch of flavor. Next, unroll your second sheet of crescent dough and lay it gently on top (if you’ve got separated triangles, press the seams together to form a uniform layer). This top crust seals in moisture and keeps all those tasty fillings tucked inside.
Step 8: Add an Egg Wash and Caraway Seeds
Brush the top dough with the beaten egg to encourage that irresistible golden shine as it bakes. If you love the taste of rye, this is the perfect moment to sprinkle on some caraway seeds. They add a subtle, earthy nutty note that takes this bake right to Reuben sandwich territory.
Step 9: Bake to Perfection
Slide your pan onto the center rack and bake for 20 to 25 minutes, until the crust is a deep golden brown and the filling is bubbling at the edges. Let your and Swiss Cheese creation rest for five to ten minutes before slicing—this keeps the layers tidy and makes serving so much easier!
How to Serve and Swiss Cheese
Garnishes
Nothing elevates a warm slice quite like a sprinkle of fresh parsley or a scattering of extra caraway seeds. For an authentic deli touch, add a few crisp pickles or thin slices of red onion to the plate. These simple flourishes add color and contrast, making your Reuben bake with corned beef, sauerkraut, and Swiss Cheese as appealing to the eyes as it is to the tastebuds.
Side Dishes
Keep things classic with kettle-cooked potato chips, a handful of homemade coleslaw, or a crunchy side salad with a light vinaigrette. These sides also bring freshness and crunch to complement the rich, savory notes of your corned beef and Swiss Cheese casserole. If you want something warm, try roasted vegetables or simple steamed green beans for balance.
Creative Ways to Present
For an unexpected twist, cut the bake into small squares and serve as party bites or sliders at your next get-together. Mini sandwiches are a guaranteed crowd-pleaser! Or, pair slices with individual ramekins of extra Thousand Island dressing for dunking. However you serve it, this saucy, layered and Swiss Cheese bake is bound to impress.
Make Ahead and Storage
Storing Leftovers
To keep your leftover Reuben bake with corned beef, sauerkraut, and Swiss Cheese at its best, refrigerate slices in a tightly sealed container. They’ll maintain great texture and flavor for up to three days—perfect for easy lunches or late-night snacks.
Freezing
If you’d like to freeze portions, wrap cooled slices individually in plastic wrap and then foil, or use an airtight freezer-safe container. Frozen Reuben bake can last for up to two months. When ready to enjoy again, thaw overnight in the fridge for the best results.
Reheating
For best texture, place leftover slices on a baking sheet and warm them in a 350°F oven until heated through (about 10 minutes). This crisps up the crust and remelts the cheese beautifully. Microwave reheating works in a pinch but may make the crust a bit soft.
FAQs
Can I make this Reuben bake with layers of corned beef, sauerkraut, and Swiss Cheese ahead of time?
Absolutely! Assemble everything up to the final egg wash, then cover and refrigerate for up to eight hours before baking. When ready, simply add the egg wash, sprinkle caraway seeds, and pop it in the oven. It’s a lifesaver for busy hosts or family dinners.
What’s the best way to drain sauerkraut to avoid a soggy crust?
Place the sauerkraut in a fine mesh strainer and press with a spoon to squeeze out as much liquid as possible. For extra insurance, spread it out on a paper towel and pat dry before layering. This simple step ensures each bite of corned beef and Swiss Cheese stays beautifully crisp.
Could I use a different type Main Course
While Swiss cheese is the classic for this bake, you can experiment with Gruyère for a slightly nuttier flavor or a mild provolone for a gentle melt. For full Reuben magic, though, nothing beats the traditional pairing of corned beef, sauerkraut, and Swiss Cheese.
Can I add more fillings to the and Swiss Cheese bake?
Absolutely! Chopped cooked bacon, sautéed onions, or even a handful of sliced mushrooms can add unique twists to your and Swiss Cheese casserole. Just don’t overload the bake to keep those distinct Reuben flavors shining through.
Is this recipe nut-free?
Yes—there are no nuts in this Reuben bake with layers of corned beef, sauerkraut, and Swiss Cheese, making it a safe and satisfying meal for those with nut allergies.
Final Thoughts
There’s something undeniably comforting about slicing into this homemade Reuben bake with layers of corned beef, sauerkraut, and Swiss Cheese. With minimal prep and maximum flavor payoff, it’s guaranteed to bring smiles to your table, whether you’re feeding family or sharing with friends. Trust me: if you adore a good Reuben, you’re going to want to make and Swiss Cheese a regular star in your dinner rotation!
Print
and Swiss Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the deliciousness of a Reuben Bake, featuring layers of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing, all baked to golden perfection in a flaky crescent roll crust. This comforting dish is a twist on the classic Reuben sandwich, perfect for a cozy family dinner or entertaining guests.
Ingredients
Crescent Roll Crust:
- 1 can (8 oz) refrigerated crescent roll dough
Layers:
- 1/2 cup Thousand Island dressing
- 1/2 pound sliced deli corned beef
- 1 cup well-drained sauerkraut
- 1 cup shredded Swiss cheese
- 1 egg (beaten, for egg wash)
- 1 teaspoon caraway seeds (optional)
- Nonstick cooking spray or parchment paper
Instructions
- Preheat the Oven: Preheat the oven to 375°F. Lightly grease a baking dish or line it with parchment paper.
- Prepare the Crust: Unroll the crescent dough and press it into the bottom and slightly up the sides of the dish to form a crust.
- Add Layers: Spread half of the Thousand Island dressing over the dough. Layer corned beef, sauerkraut, and Swiss cheese. Drizzle the remaining dressing over the cheese.
- Add Top Layer: Unroll another sheet of crescent dough over the top. Brush with beaten egg and sprinkle caraway seeds if using.
- Bake: Bake for 20-25 minutes until golden brown and bubbly. Let it rest before slicing and serving.
Notes
- You can use Russian dressing instead of Thousand Island.
- For crispiness, bake uncovered on the center rack.
- Thoroughly drain sauerkraut to avoid a soggy bottom crust.
- Great with pickles or a side salad.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 5g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg
