If you’re looking for a crowd-pleasing comfort food that captures all the flavors of a classic deli sandwich in a hot, bubbly casserole, the Reuben Bake is your ticket to dinner glory. This irresistible bake combines tender, savory corned beef, tangy sauerkraut, gooey Swiss cheese, and a kick of Thousand Island dressing, all wrapped in golden, flaky crescent roll dough. It’s the perfect blend of creamy, crunchy, and zippy flavors—always a huge hit at parties, potlucks, or a family night in. Dive into this delicious twist and see why Reuben Bake deserves a spot in your regular recipe rotation!

Ingredients You’ll Need

There’s something magical about turning a handful of familiar ingredients into something that tastes so special. Every item in this Reuben Bake pulls its weight, helping to create layers of flavor and inviting texture, from the crispy crust to the rich, melty filling.

Refrigerated crescent rolls (2 tubes, 8 ounces each): These form the buttery, flaky base and top crust, making assembly a breeze.
Sliced Swiss cheese (1 pound): Melts beautifully inside the bake, bringing a classic sharpness and creamy texture.
Sliced deli corned beef (1 1/4 pounds): Look for thinly sliced, high-quality corned beef for maximum tenderness and flavor punch.
Sauerkraut (1 can, 14 ounces), rinsed and drained: Properly rinsed sauerkraut imbues just the right level of zing and keeps the bake from getting soggy.
Thousand Island salad dressing (2/3 cup): This creamy, tangy spread ties the whole filling together with its signature sweet-and-savory balance.
Egg white, lightly beaten (1): Brushed on top, the egg white gives the crust a glossy, appealing finish.
Caraway seeds (3 teaspoons): For a burst of rye-bread nostalgia, these seeds add flavor and a finishing touch that make your Reuben Bake unmistakably authentic.

How to Make Reuben Bake

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 375°F (190°C). Lightly grease a 13×9-inch baking dish so nothing sticks when you go to serve those perfect slices. This simple step sets you up for a bake that releases cleanly, with every gooey layer intact.

Step 2: Lay Down the First Crescent Layer

Unroll one tube of crescent roll dough and gently press it into the bottom of your prepared baking dish. Take a moment to press the seams together and nudge the dough into the corners, creating an even base for your Reuben Bake.

Step 3: Give the Crust a Head Start

Pop the dish into the oven and bake the bottom crust for 8–10 minutes, just until it’s lightly golden. This helps prevent a soggy bottom and gives your bake a sturdy, delicious foundation.

Step 4: Mix the Sauerkraut Filling

While the crust is baking, grab a mixing bowl and combine your rinsed, well-drained sauerkraut with the Thousand Island dressing. This quick toss ensures you get that tangy, creamy punch evenly in every single bite.

Step 5: Build Those Delicious Layers

Remove your dish from the oven and, while the bottom’s still warm, lay down half of the Swiss cheese slices. Next, pile on all the sliced corned beef, then spread your sauerkraut and dressing mixture evenly over the top. Finish with the remaining Swiss cheese for maximum meltiness!

Step 6: Top It Off and Get Ready to Bake

Unroll the second tube of crescent roll dough and place it over the top of the filling. Carefully seal up the edges—this keeps all that goodness snug inside. Brush the top with the lightly beaten egg white, then sprinkle those caraway seeds for that classic flavor boost.

Step 7: Finish Baking

Slide the pan back into the oven and bake for 12–16 minutes, or until the top is a beautiful golden brown. When the kitchen smells like a New York deli, you’ll know it’s ready! Let it cool for a few minutes before slicing into hearty squares.

How to Serve Reuben Bake

Garnishes

For an extra flourish, sprinkle chopped fresh parsley across the top right before slicing. A dollop of extra Thousand Island dressing or a quick swirl of grainy mustard on each serving elevates the flavors and looks terrifically inviting.

Side Dishes

Reuben Bake shines with cozy companions like potato chips, classic coleslaw, or a pile of crunchy dill pickles. If you want a lighter touch, a simple green salad with a zingy vinaigrette balances the richness perfectly.

Creative Ways to Present

Try cutting your Reuben Bake into small squares for party appetizers, or make it a main feature at brunch with mimosas and roasted potatoes. Stack slices on a wooden cutting board with a pickle spear for deli-inspired charm. Kids and adults alike will clamor for seconds!

Make Ahead and Storage

Storing Leftovers

Leftover Reuben Bake keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors tend to meld and deepen, making reheated leftovers extra tasty the next day.

Freezing

If you want to squirrel some away for a future craving, let the bake cool completely, then tightly wrap portions in plastic wrap and foil before tucking them into the freezer. They’ll stay fresh for up to 2 months—perfect for a last-minute meal!

Reheating

For best results, reheat slices in a 350°F oven for 10–15 minutes until warmed through and crisp on top. If you’re in a hurry, a quick zap in the microwave will work, but you might sacrifice a bit of the signature crunch.

FAQs

Can I use pastrami instead of corned beef?

Absolutely! Pastrami brings a smoky, peppery twist that still pairs wonderfully with the remaining ingredients, making your Reuben Bake just as delicious—just with a slightly different flair.

Is it necessary to rinse sauerkraut?

Yes, rinsing helps tone down the sharpness and removes excess brine, which keeps the bake from getting soggy or overly sour. You’ll still get plenty of tang, but with a more balanced finish.

Can I make Reuben Bake ahead of time?

Definitely! Assemble the bake up through step 6, cover, and refrigerate up to a day in advance. When you’re ready, just pop it in the oven, adding a minute or two to the bake time as needed.

What other cheeses work if I don’t have Swiss?

Gruyere is an excellent alternative, offering similar melt and nuttiness, while provolone or mozzarella will give you a milder, gooier result. Feel free to mix and match for your own twist.

How do I keep the bottom crust from getting soggy?

That quick pre-bake of the bottom layer is key. It creates a golden barrier that keeps moisture at bay, making sure your Reuben Bake comes out crisp and sliceable every time.

Final Thoughts

I can’t recommend trying this Reuben Bake enough—every bite is warm, melty comfort with a deli-style kick that never disappoints. It’s easy, fun, and guaranteed to win over even the pickiest eaters. Give it a go next time you want to wow at dinner!

Reuben Bake Recipe

★★★★★

5 from 16 reviews

Author: Sophie
Total Time: 46 minutes
Yield: 8 servings 1x
Diet: None

Print Recipe

Description

A delightful twist on the classic Reuben sandwich, this Reuben Bake features layers of Swiss cheese, corned beef, sauerkraut, and Thousand Island dressing all baked between crescent roll dough.

Ingredients

Scale

Crescent Roll Layers:

2 tubes (8 ounces each) refrigerated crescent rolls
1 pound sliced Swiss cheese
1 1/4 pounds sliced deli corned beef
1 can (14 ounces) sauerkraut, rinsed and drained
2/3 cup Thousand Island salad dressing
1 egg white, lightly beaten
3 teaspoons caraway seeds

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C).
Prepare Crust: Unroll one tube of crescent dough and press it into a greased 13×9-inch baking dish. Pre-bake the crust for 8–10 minutes until lightly golden.
Prepare Filling: In a mixing bowl, combine the rinsed sauerkraut and Thousand Island dressing.
Layer Ingredients: Layer half of the Swiss cheese on the crust, followed by the corned beef, sauerkraut mixture, and remaining cheese.
Add Top Crust: Unroll the second tube of crescent dough on top; seal seams and brush with egg white before sprinkling caraway seeds.
Bake: Bake for an additional 12–16 minutes until the top is golden brown.

Prep Time: 20 minutes
Cook Time: 26 minutes
Category: Main Dish
Method: Baking
Cuisine: American