Delicious Reuben Bake layers savory corned beef, tangy sauerkraut, creamy Thousand Island dressing, and melted Swiss cheese between two flaky crescent-dough crusts. It has the familiar flavor of a Reuben sandwich in a warm casserole that can be cut into tidy squares.
Using refrigerated crescent dough keeps the preparation manageable, while partially baking the bottom crust helps prevent sogginess. The assembled casserole bakes in a 9-by-13-inch pan and rests for 10 minutes before slicing.
Recipe at a Glance
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Additional Time: 10 minutes
- Total Time: 1 hour 5 minutes
- Yield: One 9-by-13-inch casserole
- Servings: 8
- Difficulty: Easy
Why You’ll Love This Recipe
- Partially baking the bottom crescent crust creates a sturdier base that is less likely to become soggy beneath the filling.
- Thoroughly draining and squeezing the sauerkraut removes excess brine while preserving its tangy flavor.
- Swiss cheese is layered above and below the filling, helping hold the corned beef and sauerkraut together when the casserole is sliced.
- Thousand Island dressing adds sweetness, acidity, and creaminess without requiring a separate sauce.
- A short rest after baking allows the melted cheese and hot filling to settle, producing cleaner portions.
Equipment Needed
- 9-by-13-inch (23-by-33-cm) metal baking pan
- Parchment paper, optional
- Medium mixing bowl
- Fine-mesh strainer or colander
- Clean kitchen towel or several paper towels
- Pastry brush
- Sharp knife or kitchen shears
Ingredients You’ll Need
For the Reuben Bake
- 1 teaspoon (5 ml) neutral oil, for greasing the pan
- 2 cans, 8 ounces (226 g) each, refrigerated crescent dough sheets
- 1 pound (450 g) thinly sliced cooked corned beef, cut into bite-size strips
- 1 can or jar, 14 ounces (397 g), sauerkraut, drained and squeezed very dry
- 3/4 cup (180 ml) Thousand Island dressing
- 12 ounces (340 g) sliced Swiss cheese, divided
- 1 large egg (about 50 g without the shell), beaten
- 1 tablespoon (15 ml) water
- 1 teaspoon caraway seeds, optional, for topping
For Serving
- Additional Thousand Island dressing, optional, for serving
How to Make Delicious Reuben Bake Recipe
1. Prepare the oven and pan
Position a rack in the center of the oven and preheat it to 375°F (190°C). Grease a 9-by-13-inch (23-by-33-cm) metal baking pan with the neutral oil. For easier removal, line the bottom with parchment paper, leaving a small overhang on two sides.
2. Drain the sauerkraut thoroughly
Place the sauerkraut in a fine-mesh strainer and press out as much liquid as possible. Transfer it to a clean kitchen towel or several layers of paper towels and squeeze firmly. The sauerkraut should feel moist but should not drip when pressed.
3. Form the bottom crust
Unroll one crescent dough sheet and press it into the bottom of the prepared pan. Gently stretch it to the edges without tearing it. If using perforated crescent dough, pinch the seams closed.
4. Partially bake the crust
Bake the bottom crust for 8 to 10 minutes, until it looks dry and lightly golden around the edges but is not fully browned. If the center puffs, gently press it down with the back of a spoon.
5. Prepare the filling
In a medium bowl, combine the dried sauerkraut and 3/4 cup Thousand Island dressing. Stir until the sauerkraut is evenly coated. The mixture should be creamy but not runny.
6. Add the first cheese layer
Arrange half of the Swiss cheese over the warm bottom crust, overlapping the slices slightly. Covering most of the crust with cheese creates a barrier between the dough and the moist filling.
7. Layer the corned beef and sauerkraut
Spread the corned beef evenly over the cheese, separating any pieces that are stuck together. Spoon the sauerkraut mixture over the meat and spread it into an even layer without pressing down heavily.
8. Finish the filling
Arrange the remaining Swiss cheese over the sauerkraut. Keep the cheese slightly inside the edges of the pan so less of it escapes while baking.
9. Add the top crust
Unroll the second crescent dough sheet over the filling. Gently stretch it toward the corners and pinch any perforations closed. Tuck or press the edges against the sides of the pan. Cut four small slits in the top to allow steam to escape.
10. Apply the egg wash
Whisk the beaten egg with 1 tablespoon water. Brush a thin, even layer over the top crust. Sprinkle with the caraway seeds, if using.
11. Bake the casserole
Bake for 24 to 27 minutes, until the crust is deeply golden, the cheese is bubbling around the edges, and the center is hot. If the top browns too quickly, loosely cover it with foil for the final 5 to 8 minutes. The center should reach approximately 165°F (74°C) when checked with an instant-read thermometer.
12. Rest and serve
Let the casserole rest in the pan for 10 minutes. This allows the filling to firm slightly and makes the crust easier to cut. Slice into 8 portions and serve warm with additional Thousand Island dressing, if desired.
Tips for Success
- Squeeze the sauerkraut more firmly than you think is necessary. Excess liquid is the most common cause of a soft bottom crust.
- Do not skip partially baking the bottom layer. The filling is too moist to place directly on raw crescent dough.
- Keep the filling in even layers so each serving contains a balanced amount of corned beef, sauerkraut, cheese, and dressing.
- Brush on only a thin coating of egg wash. A heavy layer can pool along the sides and make the crust uneven.
- Allow the bake to rest before cutting. Slicing it immediately can cause the hot cheese and sauerkraut to slide out.
Storage, Freezing, and Make-Ahead Instructions
Refrigerate leftover Reuben Bake within 2 hours of serving. Store portions in an airtight container for up to 4 days.
Reheat individual portions in a 350°F (175°C) oven or toaster oven for 10 to 15 minutes, until the center reaches 165°F (74°C). Cover loosely with foil if the crust begins to brown too much. Microwave reheating is convenient, but it will soften the crescent crust.
To freeze, cool the casserole completely and cut it into individual portions. Wrap each portion tightly and place the wrapped pieces in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.
For make-ahead preparation, drain the sauerkraut, cut the corned beef, and portion the remaining ingredients up to 1 day ahead. Store them separately in the refrigerator. For the crispest crust, assemble and bake the casserole shortly before serving. A fully assembled, unbaked casserole can be refrigerated for up to 4 hours; brush it with egg wash immediately before baking and allow up to 5 additional minutes of baking time.
FAQ
Can I use leftover homemade corned beef?
Yes. Slice the cooked corned beef thinly across the grain, then cut it into bite-size strips. Avoid using large cubes because they can make the casserole difficult to slice cleanly.
Why did the bottom crust turn soggy?
The sauerkraut may not have been squeezed dry enough, or the bottom crust may not have been partially baked. Both steps are necessary to limit the amount of moisture absorbed by the dough.
Can I use Russian dressing instead of Thousand Island?
Yes. Replace the Thousand Island dressing with the same amount of Russian dressing. The casserole will taste tangier, more savory, and slightly less sweet.
Can I make this in an 8-by-8-inch pan?
Yes, but prepare half of the recipe and use an 8-by-8-inch (20-by-20-cm) pan. The baking time should be similar, so begin checking the top crust after about 22 minutes.
How do I know when the Reuben Bake is done?
The top crust should be evenly golden, the cheese should bubble at the edges, and the center should be hot rather than lukewarm. An instant-read thermometer inserted into the center should register approximately 165°F (74°C).
Ingredients
Method
- Position a rack in the center of the oven and preheat it to 375°F (190°C). Grease a 9-by-13-inch (23-by-33-cm) metal baking pan with the neutral oil. For easier removal, line the bottom with parchment paper, leaving a small overhang on two sides.
- Place the sauerkraut in a fine-mesh strainer and press out as much liquid as possible. Transfer it to a clean kitchen towel or several layers of paper towels and squeeze firmly. The sauerkraut should feel moist but should not drip when pressed.
- Unroll one crescent dough sheet and press it into the bottom of the prepared pan. Gently stretch it to the edges without tearing it. If using perforated crescent dough, pinch the seams closed.
- Bake the bottom crust for 8 to 10 minutes, until it looks dry and lightly golden around the edges but is not fully browned. If the center puffs, gently press it down with the back of a spoon.
- In a medium bowl, combine the dried sauerkraut and 3/4 cup Thousand Island dressing. Stir until the sauerkraut is evenly coated. The mixture should be creamy but not runny.
- Arrange half of the Swiss cheese over the warm bottom crust, overlapping the slices slightly. Covering most of the crust with cheese creates a barrier between the dough and the moist filling.
- Spread the corned beef evenly over the cheese, separating any pieces that are stuck together. Spoon the sauerkraut mixture over the meat and spread it into an even layer without pressing down heavily.
- Arrange the remaining Swiss cheese over the sauerkraut. Keep the cheese slightly inside the edges of the pan so less of it escapes while baking.
- Unroll the second crescent dough sheet over the filling. Gently stretch it toward the corners and pinch any perforations closed. Tuck or press the edges against the sides of the pan. Cut four small slits in the top to allow steam to escape.
- Whisk the beaten egg with 1 tablespoon water. Brush a thin, even layer over the top crust. Sprinkle with the caraway seeds, if using.
- Bake for 24 to 27 minutes, until the crust is deeply golden, the cheese is bubbling around the edges, and the center is hot. If the top browns too quickly, loosely cover it with foil for the final 5 to 8 minutes. The center should reach approximately 165°F (74°C) when checked with an instant-read thermometer.
- Let the casserole rest in the pan for 10 minutes. This allows the filling to firm slightly and makes the crust easier to cut. Slice into 8 portions and serve warm with additional Thousand Island dressing, if desired.
This sounds very good and I ‘m going to try it, but it is very confusing when in talking about recipe you call for cubed rye bread then in actual recipe you call for crescent bough.
Yes, Mary, I agree! What a beautiful article and photo and sounds so delicious! But I thought I was nuts – had to read word for word and still am not sure what’s what – rye bread cubes or crescent roll or both – and it will be pricey to mess up. And that’s a big size casserole dish to make the ingredients last for 2 layers – Robert, can you revise and clarify? I, too, want to try your delicious looking dish!!
Hello and thank you for your keen observations and questions regarding the Reuben Bake recipe. Let’s clarify the details to ensure your cooking experience is as delightful as the dish itself.
Clarifying the Ingredients:
Base Layer: The recipe utilizes refrigerated crescent roll dough as the foundation. Begin by unrolling half of the crescent roll dough and pressing it into the bottom of a greased 9×13-inch baking dish, ensuring the seams are sealed to form a solid crust.
Bread Cubes: In addition to the crescent roll base, the recipe incorporates rye bread cubes. These are layered within the casserole to echo the traditional Reuben sandwich flavor and provide added texture.
So, in essence, both crescent roll dough and rye bread cubes are used in this recipe, each contributing uniquely to the dish’s structure and taste.
Addressing the Casserole Size and Layering:
Baking Dish Size: A 9×13-inch baking dish is recommended. While it may seem large, this size accommodates the layers effectively and ensures even cooking.
Layering the Ingredients: The layering process involves:
Spreading half of the Thousand Island dressing over the crescent roll base.
Adding half of the corned beef slices.
Evenly distributing half of the drained sauerkraut.
Sprinkling half of the shredded Swiss cheese.
Repeating these layers with the remaining ingredients.
This method ensures that each serving is rich with the classic Reuben flavors.
Tips to Ensure Success:
Draining Sauerkraut: To prevent a soggy casserole, thoroughly drain and pat dry the sauerkraut before layering.
Sealing the Dough: When pressing the crescent roll dough into the dish, ensure all seams are sealed to create a uniform crust that will hold the layers together.
Even Layering: Distribute each ingredient evenly across the dish to maintain consistent flavor and texture throughout.
I hope this clarification dispels any confusion and empowers you to create a Reuben Bake that’s both delicious and satisfying. Happy cooking!