Reuben Crescent Bake
A quick and easy baked casserole inspired by the classic Reuben sandwich, featuring corned beef, sauerkraut, Swiss cheese, and a tangy Thousand Island dressing baked in a flaky crescent roll crust.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.5 pound corned beef thinly sliced and chopped
- 1 can refrigerated crescent rolls 8 count, undestroyed
- 1 cup sauerkraut drained and squeezed dry
- 1 cup Swiss cheese shredded
- 0.5 cup Thousand Island dressing
Instructions
Preparation Steps
- Preheat oven to 375 degrees F (190 degrees C).
- Unroll the crescent roll dough and press the seams together to form a rectangle. Press the dough into the bottom and up the sides of an ungreased 9x9 inch baking dish.
- In a medium bowl, combine the chopped corned beef, drained sauerkraut, shredded Swiss cheese, and Thousand Island dressing. Mix well.
- Spread the corned beef mixture evenly over the crescent roll dough.
- Bake for 20-25 minutes, or until the crescent rolls are golden brown and the cheese is melted and bubbly.
- Let stand for a few minutes before serving.
Notes
This dish is best served hot. You can also add a sprinkle of rye seeds on top before baking for an extra touch of flavor.