Name: Reuben Bake Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tube (8 oz) refrigerated crescent roll dough; 1/2 lb sliced corned beef; 8 slices Swiss cheese; 1 can (14 oz) sauerkraut, drained and patted dry; 1/2 cup Thousand Island dressing; 1 teaspoon caraway seeds (optional)

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If you’re craving all the comforting, tangy goodness of a deli Reuben sandwich but want something simple and crowd-pleasing, this Reuben Bake is about to become your new go-to. Savory corned beef and Swiss cheese melt together with sauerkraut and creamy Thousand Island dressing, all tucked between layers of flaky crescent dough. It’s outrageously easy, impossibly delicious, and just the thing to warm up both weeknights and gatherings with friends.

Ingredients You’ll Need

The secret to the best Reuben Bake lies in the combination of familiar, no-fuss ingredients—each one brings its own flavor, texture, and color to every irresistible bite. Let me walk you through why each piece matters!

Refrigerated crescent roll dough: The ultimate shortcut for pillowy, golden layers that cradle all the fillings, giving the bake that classic sandwich vibe with minimal effort.
Corned beef: Sliced thin and layered generously, this is the hearty, savory backbone of your Reuben Bake.
Swiss cheese: Melty and mild with a little tang, Swiss is positively made to pair with the other Reuben flavors.
Sauerkraut: Properly drained and patted dry, it lends a punchy tang that cuts through the richness beautifully.
Thousand Island dressing: Creamy, sweet, and zippy, this dressing ties the whole bake together and adds irresistible gooeyness.
Caraway seeds (optional): A sprinkle over the top infuses a subtle rye bread flavor, just like your favorite diner sandwich.

How to Make Reuben Bake

Step 1: Prep Your Baking Dish

Preheat your oven to 350°F (175°C) and grab a 9×13-inch baking dish. Give it a light coating of nonstick spray or a dab of butter so the Reuben Bake lifts out easily (and cleanly) later on.

Step 2: Lay Down the Crescent Dough

Unroll one tube of refrigerated crescent roll dough and press it across the bottom of your dish. Seal any seams with your fingers to create one solid layer—this forms the base that catches all the juicy toppings.

Step 3: Start Your Layers

Next up, add half of your Swiss cheese slices right over the dough. This creates a creamy, melty barrier that keeps the crust flaky. Then, pile on all your corned beef, laying it out evenly from edge to edge to get that perfect bite every time.

Step 4: Add Sauerkraut and Dressing

Scatter the drained and patted-dry sauerkraut over the corned beef. Don’t skip the drying step—it prevents the bake from turning soggy! Drizzle or dollop all the Thousand Island dressing across the sauerkraut, ensuring even coverage for that signature tang.

Step 5: Top It All Off

Layer the rest of the Swiss cheese over the top, then unroll the second can of crescent dough and place it over everything. Pinch to seal the edges and any seams, so all the deliciousness stays tucked in.

Step 6: Add Caraway Seeds and Bake

If you’re a fan of classic Reuben flavor, lightly brush the top with a bit of water and sprinkle over caraway seeds. Pop your Reuben Bake into the oven and bake for 25 to 30 minutes, or until the top is richly golden and crisp.

Step 7: Cool and Slice

Let the bake sit for about 5 minutes after baking so it sets slightly—this makes slicing a breeze and ensures you get those drool-worthy, layered squares. Serve warm and watch it disappear!

How to Serve Reuben Bake

Garnishes

Sometimes, it’s the finishing touches that make a dish sing. For the Reuben Bake, a shower of fresh chopped dill, a sprinkle of extra caraway seeds, or even a light dusting of cracked black pepper can really set it off. If you’re feeling fancy, a few thinly sliced dill pickles or a drizzle of extra Thousand Island on top never hurt anyone, either!

Side Dishes

This bake is hearty on its own, but if you want to round out the meal, serve it with a cool, crisp green salad or a scoop of potato salad. Kettle chips, coleslaw, or oven-roasted veggies all make stellar sidekicks without overpowering the star of the show. And if you’re feeding a crowd? Some bread-and-butter pickles on the table add that little something extra.

Creative Ways to Present

You can slice your Reuben Bake into big squares for main dish servings, or cut it into smaller bites for a brilliant party appetizer. Mini bakes in muffin tins are adorable and great for gatherings. Or, go open-faced: use just the bottom layer of crescent dough and keep the top off for a funky, pizza-like twist.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have any Reuben Bake left, store cooled squares in an airtight container in the fridge for up to three days. The flavors actually get even better as they mingle overnight!

Freezing

You can freeze individual portions of Reuben Bake for up to a month. Just wrap the squares tightly in plastic wrap, tuck them in a freezer bag, and label with the date. Thaw in the fridge before reheating for best results.

Reheating

For maximum crispiness, pop the leftovers in a 350°F oven for about 10 minutes or until warmed through. The microwave works in a pinch, but the crust will be softer. A quick air fryer run can also rejuvenate that golden crust in no time.

FAQs

Can I use pastrami instead of corned beef?

Absolutely! Pastrami is a great substitute for corned beef and will give your Reuben Bake a smokier, peppery flavor. Go with what you love (or what’s in your fridge) for a delicious twist.

How do I make it less soggy?

The key is draining and drying your sauerkraut very well and making sure your dough is sealed at the edges. For an extra-crisp bottom, try pre-baking the bottom crust for five minutes before adding your layers.

Is this recipe good for a potluck?

Reuben Bake was made for potlucks! It travels well, tastes just as fantastic at room temperature, and slices up easily for sharing. Just wait until you see the smiles when you set it down.

Can I make this recipe vegetarian?

Sure! Swap the corned beef for your favorite plant-based deli slices or even grilled portobello mushrooms. All the classic Reuben flavors will still shine through.

What can I do if I dislike Thousand Island dressing?

Try using Russian dressing, creamy horseradish sauce, or even a mix of mayo and ketchup with a dash of relish. The goal is to keep that creamy, tangy effect that makes a Reuben Bake so irresistible.

Final Thoughts

If you’re in the mood for something cozy, shareable, and loaded with classic deli flavor, make this Reuben Bake. It’s a feel-good dish that wins hearts every single time, whether you’re baking for family, friends, or just for yourself. Give it a try—honestly, you’re about to discover your new favorite comfort food!

Reuben Bake Recipe

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4.7 from 7 reviews

Author: admin
Total Time: 40 minutes
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the flavors of a classic Reuben sandwich with this easy and delicious Reuben Bake. Layers of corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing sandwiched between crescent roll dough make for a comforting and satisfying meal.

Ingredients

Scale

Crescent Roll Layers:

1 tube (8 oz) refrigerated crescent roll dough

Fillings:

1/2 lb sliced corned beef
8 slices Swiss cheese
1 can (14 oz) sauerkraut, drained and patted dry
1/2 cup Thousand Island dressing
1 teaspoon caraway seeds (optional)

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Instructions

Preheat Oven: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Layer Ingredients: Press one can of crescent dough into the dish. Add half of the Swiss cheese, corned beef, sauerkraut, and dressing. Top with remaining Swiss cheese. Cover with the second can of crescent dough.
Bake: Brush with water, sprinkle caraway seeds, and bake for 25–30 minutes until golden. Let cool before slicing.