Reuben Bake with Layers of Corned Beef, Sauerkraut, and Swiss Cheese Recipe
If you love the classic flavors of a deli Reuben sandwich but crave something warm, bubbly, and perfect for sharing, this Reuben Bake with Layers of Corned Beef, Sauerkraut, and Swiss Cheese Recipe is about to become your new obsession. Imagine all those savory, tangy, and creamy notes you adore, stacked generously between flaky, golden pastry and baked to melty perfection. Whether you’re serving a hungry family or hosting friends on game day, this easy casserole transforms humble ingredients into a showstopping comfort food that never fails to impress.
Ingredients You’ll Need
This Reuben Bake with Layers of Corned Beef, Sauerkraut, and Swiss Cheese Recipe comes together with just a handful of ingredients, but each one plays a vital role in building those classic flavors and irresistible textures. From the tender corned beef to the gooey cheese and zippy sauerkraut, every bite is balanced and bold.
- Crescent roll dough or puff pastry (8-ounce tube): This forms the crisp, buttery layers that hold the filling together and provide that signature bite.
- Sliced corned beef (1/2 pound, chopped): Use deli-style or leftover corned beef for hearty, meaty flavor in every layer.
- Sauerkraut (1 cup, well-drained): Brings tang and crunch, balancing the richness of the cheese and meat.
- Thousand Island dressing (1/2 cup): Creamy, sweet, and just a little tart, it ties all the flavors together.
- Shredded Swiss cheese (1 1/2 cups): Melts beautifully and delivers that iconic nutty flavor.
- Caraway seeds (1/2 teaspoon, optional): For a pop of rye-like aroma that really echoes the classic sandwich.
- Egg (1, beaten): Brushing this on top gives your bake a golden, glossy finish.
How to Make Reuben Bake with Layers of Corned Beef, Sauerkraut, and Swiss Cheese Recipe
Step 1: Prep the Baking Dish and Dough
Start by preheating your oven to 375°F (190°C) and lightly greasing an 8×8-inch or 9×9-inch baking dish. Unroll half of your crescent roll dough or puff pastry and press it into the bottom of the dish, pinching the seams so you create a solid, even crust. Bake this bottom layer for 8 to 10 minutes, until it’s just turning golden and set—this helps prevent any soggy bottoms once you add your filling.
Step 2: Build Your Layers
Once the bottom crust is ready, slather on half of the Thousand Island dressing. Next, scatter half of the chopped corned beef, then layer on half of the sauerkraut, and finish with a generous sprinkle of Swiss cheese. Repeat with the remaining dressing, corned beef, sauerkraut, and cheese—you want those gorgeous, distinct layers so that every bite is packed with flavor.
Step 3: Add the Top Crust
Take the remaining crescent dough or pastry and gently lay it over the top of your layered filling. Pinch the seams and edges to seal everything in, then (if you like that classic Reuben flavor) sprinkle over the caraway seeds for a little extra aromatic punch. Brush the top with your beaten egg for a glossy, bakery-style finish.
Step 4: Bake and Rest
Pop the dish back in the oven and bake uncovered for 20 to 25 minutes. You want the crust to turn a rich golden brown and the filling to be bubbly and hot. Once it’s ready, let your Reuben Bake with Layers of Corned Beef, Sauerkraut, and Swiss Cheese Recipe rest for 5 to 10 minutes—this helps the layers set up and makes slicing a breeze.
How to Serve Reuben Bake with Layers of Corned Beef, Sauerkraut, and Swiss Cheese Recipe
Garnishes
For a finishing touch, sprinkle on a handful of chopped fresh parsley or dill, or a few extra caraway seeds if you love that rye bread vibe. A drizzle of Thousand Island dressing or a little grainy mustard on the side also adds a punch of color and flavor.
Side Dishes
This Reuben Bake with Layers of Corned Beef, Sauerkraut, and Swiss Cheese Recipe is hearty enough to be the star of your table, but it pairs beautifully with crunchy dill pickles, a crisp green salad, or even oven-roasted potatoes. If you’re feeding a crowd, consider serving it alongside coleslaw or a simple tomato soup for a comforting, diner-inspired meal.
Creative Ways to Present
For parties or potlucks, cut the bake into small squares and skewer each with a cocktail pick for a fun, hand-held appetizer. Or, serve generous slices on a wooden board with extra sauerkraut and little ramekins of dressing so everyone can customize each bite. Don’t be afraid to get playful with your plating—the layers are so pretty, they deserve to be shown off!
Make Ahead and Storage
Storing Leftovers
If you have extra slices of Reuben Bake with Layers of Corned Beef, Sauerkraut, and Swiss Cheese Recipe, simply let them cool to room temperature, then transfer to an airtight container. They’ll stay fresh and delicious in the refrigerator for up to three days without losing their texture.
Freezing
This bake freezes surprisingly well! Once cooled, wrap individual portions tightly in foil or plastic wrap, then place in a freezer bag. When you’re ready, thaw overnight in the fridge before reheating. It’s a lifesaver for busy weeknights or quick lunches.
Reheating
To bring leftovers back to life, place slices on a baking sheet and warm in a 350°F oven for about 10 to 15 minutes, until heated through and the crust is crisp again. You can also microwave a single slice for a minute or two, though the crust will stay softer.
FAQs
Can I use a different type Main Course
Absolutely! While corned beef is traditional, you can swap in pastrami, roast beef, or even turkey for a fun twist. Just make sure to slice or chop it thinly for the best texture.
What’s the best way to drain sauerkraut so my bake isn’t soggy?
After measuring your sauerkraut, place it in a fine-mesh strainer and press gently with the back of a spoon, or squeeze it in a clean kitchen towel to remove as much liquid as possible. This keeps your layers crisp and prevents excess moisture.
Can I make this Reuben Bake with Layers of Corned Beef, Sauerkraut, and Swiss Cheese Recipe gluten-free?
Yes! Just substitute your favorite gluten-free crescent dough or puff pastry. Nearly all the other ingredients are naturally gluten-free, so it’s an easy swap for those with dietary needs.
Is there a way to make this recipe ahead for a party?
Definitely! Assemble the entire bake (except for the egg wash) up to a day in advance, cover tightly, and refrigerate. When you’re ready to serve, brush on the egg and bake as directed, adding a few extra minutes if baking straight from the fridge.
How can I make the flavor even more like a classic deli Reuben?
Try swapping crescent dough for rye bread dough if you can find it, or add a little extra caraway seed to both the crust and the filling for that unmistakable deli taste. Using freshly sliced, high-quality corned beef also makes a big difference!
Final Thoughts
I can’t wait for you to try this Reuben Bake with Layers of Corned Beef, Sauerkraut, and Swiss Cheese Recipe in your own kitchen. It’s a true crowd-pleaser that brings all the best flavors of a beloved sandwich into a comforting, shareable bake. Whether you’re serving family, friends, or just treating yourself, this is one hearty, cheesy, and utterly satisfying dish you’ll want to make again and again!
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Reuben Bake with Layers of Corned Beef, Sauerkraut, and Swiss Cheese Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Reuben Bake recipe brings the classic deli favorite into an easy-to-make casserole form, layering tender corned beef, tangy sauerkraut, creamy Thousand Island dressing, and melted Swiss cheese inside a golden crescent roll crust for a comforting and flavorful dinner.
Ingredients
Dough
- 1 (8-ounce) tube crescent roll dough or puff pastry
Filling
- 1/2 pound sliced corned beef, chopped
- 1 cup well-drained sauerkraut
- 1/2 cup Thousand Island dressing
- 1 1/2 cups shredded Swiss cheese
- 1/2 teaspoon caraway seeds (optional)
Finishing
- 1 egg, beaten (for egg wash)
Instructions
- Prepare Baking Dish and Bottom Crust: Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch or 9×9-inch baking dish. Unroll half of the crescent roll dough and press it firmly into the bottom of the dish, pinching any seams to fully seal the crust. Bake this crust for 8 to 10 minutes until it turns lightly golden. Remove from oven.
- Layer the Filling: Spread half of the Thousand Island dressing evenly over the baked crust. Then layer half of the chopped corned beef, followed by half of the well-drained sauerkraut and half of the shredded Swiss cheese. Repeat these layers with the remaining dressing, corned beef, sauerkraut, and Swiss cheese. If using, sprinkle caraway seeds on top for a slight licorice flavor.
- Add Top Crust and Egg Wash: Unroll the remaining crescent roll dough and cover the filling entirely, pinching seams and edges to seal the top crust securely. Brush the surface with the beaten egg to create a golden, glossy finish during baking.
- Bake the Reuben Bake: Place the dish in the preheated oven and bake for 20 to 25 minutes, or until the top crust is golden brown and the filling is fully heated through.
- Rest and Serve: Once baked, remove the casserole from the oven and let it rest for 5 to 10 minutes. This helps the layers set and makes slicing easier. Cut into slices and serve warm for a delicious main dish.
Notes
- For extra crispness, bake the dish uncovered.
- You can substitute rye bread dough for the crescent roll dough for a more authentic Reuben flavor.
- Use pre-cooked or deli-sliced corned beef for convenience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 4g
- Sodium: 920mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg
