If you’re on the hunt for a weeknight dinner that packs serious comfort and flavor, let me introduce you to Reuben Bake with Layers of Corned Beef, Sauerkraut, and Swiss Cheese. This dreamy bake transforms the beloved elements of a classic Reuben sandwich into a hot, cheesy, irresistible casserole—think savory corned beef, tangy sauerkraut, gooey melted Swiss, and a golden, buttery crust. Whether you’re cooking for family or sharing with friends, this easy dish always gets people talking and reaching for seconds!
Ingredients You’ll Need
What I love about this recipe is how each ingredient brings something special to the table—the perfect balance of richness, tang, and crunch. Gather these simple items and see how they turn into layers of pure magic.
- Crescent roll dough: Buttery, tender, and easy to work with, this dough forms the golden-brown “bread” for our bake—no kneading required!
- Thousand Island dressing: Creamy, tangy, and just a little bit sweet, this sauce adds that signature Reuben flavor through every layer.
- Sliced deli corned beef: Salty, savory, and perfectly tender, corned beef is an absolute must—pile it on for classic deli vibes.
- Sauerkraut (drained and patted dry): Tart and crunchy, sauerkraut cuts through the richness and keeps each bite lively. Drying it well is key to avoid a soggy casserole!
- Swiss cheese: This is the star—melty, nutty, and wonderfully gooey. Don’t skimp because everything’s better with and Swiss Cheese!
- Egg (beaten, for egg wash): Brushing the top layer of dough ensures a glossy, golden-brown finish you’ll love slicing into.
- Caraway seeds (optional): These little seeds echo the flavor of classic rye bread—you only need a sprinkle, but it makes all the difference.
- Nonstick cooking spray: Ensures your beautiful bake comes out of the pan with ease and no sticking drama.
How to Make and Swiss Cheese
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 375°F and generously spraying your 9×9-inch or 11×7-inch baking dish with nonstick cooking spray. This step is small but mighty—it sets you up for easy serving later, so nothing clings when you cut into that first, cheesy slice.
Step 2: Build the Bottom Crust
Unroll half of your crescent roll dough and gently press it into the bottom of your baking dish, pinching and sealing any seams to create an even layer. This forms the base of your Reuben Bake, soaking up those juices but never turning soggy. Pop it into the oven for 8 to 10 minutes, just until it turns lightly golden and puffy.
Step 3: Dress and Layer
Spoon half of the Thousand Island dressing over the warm crust, spreading it edge to edge. Now layer on half of your and Swiss Cheese to form a luscious cheesy bed. Next, distribute the sliced corned beef evenly, then tuck in all the sauerkraut (well-drained and patted dry) for bright, tangy contrast. Top it off with the rest of your and Swiss Cheese, then spread the remaining Thousand Island dressing over the top. This ensures every forkful is loaded with classic flavor!
Step 4: Top, Brush, and Sprinkle
Unroll your remaining crescent dough and lay it carefully over the filling, sealing the edges with the bottom crust all the way around. Give the top a generous brush with your beaten egg for a shiny, crisp finish, and don’t forget a sprinkle of caraway seeds if you want an extra boost of traditional Reuben flavor.
Step 5: Bake to Perfection
Return the dish to your oven and bake for 15 to 20 minutes, until the top is beautifully golden brown and puffed. This is the time to let those layers get bubbly and the and Swiss Cheese to melt everywhere. When done, let your Reuben Bake cool for 10 minutes to make slicing even easier—trust me, it’s worth the wait!
How to Serve and Swiss Cheese
Garnishes
Give your Reuben Bake that extra flourish with a scattering of chopped fresh parsley for color, or try a few more caraway seeds or even a drizzle of extra Thousand Island. Tiny pickle slices along the edge of the platter add crunch and a pop of tang—people love grabbing one!
Side Dishes
This bake is rich and hearty, so a bright side salad with crisp greens, cherry tomatoes, and a light vinaigrette balances your plate beautifully. Classic potato chips, tangy coleslaw, or even baked sweet potato fries are all fantastic alongside and Swiss Cheese for a complete deli-style meal at home.
Creative Ways to Present
Slice the Reuben Bake into fingers for a party-friendly appetizer, or cut it into big squares and serve with extra sauerkraut on the side. Arrange each piece on a platter lined with lettuce or pile high on a wooden board for a cozy, rustic look—all eyes will be on those gorgeous veins of and Swiss Cheese running through each layer!
Make Ahead and Storage
Storing Leftovers
Allow leftovers to cool completely, then cover tightly with foil or transfer to an airtight container. Your Reuben Bake with Corned Beef, Sauerkraut, and Swiss Cheese will keep fresh in the refrigerator for up to 3 days—great for lunchboxes or quick heat-and-eat dinners!
Freezing
If you want to stash some away for a rainy day, simply wrap individual portions in plastic wrap, then foil, and freeze for up to 2 months. Let thaw overnight in the fridge for best texture when reheating. Remember, and Swiss Cheese freezes beautifully tucked inside this bake.
Reheating
For best results, reheat slices in a 350°F oven covered lightly with foil until warmed through—about 12 to 15 minutes. The crust stays crisp, the and Swiss Cheese gets gooey again, and those flavors really wake right back up. Microwave works in a pinch but may soften the crust a bit.
FAQs
Can I use another type Main Course
Absolutely! While and Swiss Cheese is the classic choice, feel free to swap in provolone, mozzarella, or even a smoky gouda if that’s what you have. The recipe is flexible, but nothing beats the nutty flavor of Swiss for that true Reuben essence.
What kind of corned beef works best?
Sliced deli corned beef is perfect because it’s thin and easy to layer, but leftover homemade corned beef is wonderful, too. Just be sure to slice it thinly so you get plenty of those savory bites in every forkful!
How do I prevent a soggy bottom crust?
The trick is to prebake the bottom crescent layer until just golden before adding the filling. Also, be sure your sauerkraut is thoroughly drained and patted dry. The crust forms a barrier that locks in the flavor but not the moisture—so each slice holds up with all that glorious and Swiss Cheese!
Can I make this ahead for a potluck?
Definitely! Assemble the entire bake up to the second layer of crescent dough, cover, and refrigerate for up to 24 hours. Brush with egg wash and sprinkle caraway seeds right before baking. Leave a few extra minutes in the oven if it’s baking straight from the fridge.
What’s the best way to cut neat slices?
Let your bake cool for at least 10 minutes after coming out of the oven; this is when the cheese sets up a bit. Use a sharp, serrated knife for clean, picture-perfect portions—layers of corned beef, sauerkraut, and Swiss Cheese will be clearly visible and totally irresistible!
Final Thoughts
This Reuben Bake with Layers of Corned Beef, Sauerkraut, and Swiss Cheese is the kind of soul-warming meal I love sharing again and again. Whether it’s a cozy night in or a festive gathering, it’s always a hit. So gather your loved ones, slice into those savory layers, and discover just how good and Swiss Cheese can be together in one irresistible bake!
Print
and Swiss Cheese Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Reuben Bake is a delicious twist on the classic sandwich, featuring layers of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing, all baked between crescent roll layers. It’s a comforting and flavorful dish perfect for a family dinner or gathering.
Ingredients
Crescent Dough:
- 1 can refrigerated crescent roll dough (8 oz)
Thousand Island Dressing:
- 1/2 cup Thousand Island dressing
Filling:
- 1/2 pound sliced deli corned beef
- 1 cup sauerkraut (drained and patted dry)
- 8 slices Swiss cheese
Egg Wash:
- 1 egg (beaten)
Optional:
- 1 teaspoon caraway seeds
Others:
- Nonstick cooking spray
Instructions
- Preheat the Oven: Preheat the oven to 375°F and spray a 9×9-inch or 11×7-inch baking dish with nonstick cooking spray.
- Prepare the Bottom Crust: Unroll half of the crescent dough and press it into the bottom of the dish, sealing any seams to form a flat crust. Bake for 8–10 minutes until lightly golden.
- Add Layers: Remove the crust from the oven and spread half of the Thousand Island dressing over it. Layer half of the Swiss cheese, all of the corned beef, sauerkraut, and remaining cheese on top. Spread the remaining dressing over the cheese.
- Add the Top Crust: Unroll the second half of the crescent dough and place it on top, sealing the edges. Brush with beaten egg and sprinkle with caraway seeds if desired.
- Bake: Bake for 15–20 minutes or until the top is golden brown and puffed. Let cool for 10 minutes before slicing and serving.
Notes
- Make sure to drain and dry the sauerkraut well to avoid sogginess.
- For a crispier base, prebake the bottom crust a bit longer.
- You can swap Thousand Island for Russian dressing if preferred.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 420
- Sugar: 5g
- Sodium: 870mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg
