If you love Reuben sandwiches you will definitely love this Reuben bake, which tastes sensational and is so simple to make! I bet your friends and family would love it.
You can’t even imagine how fast they’d devour this Reuben bake! Your guests will ask you to make it again as soon as they finish with this one. Our Reuben bake is a great recipe and much easier than making individual sandwiches.
I usually use leftover corned beef for Reuben bake. But if you don’t have leftover corned beef on hand, just buy sliced corned beef or pastrami at the deli counter.
You can even make it ahead and reheat or put it in the refrigerator and bake just before serving.
How do you make a Reuben Bake?
Follow the simple recipe below to make this delicious Reuben Bake from scratch.
- Step 1. Preheat the oven to 375 F. Grease your 9×13 inch baking dish with oil. On a lightly floured surface roll one tube of crescent rolls dough. Try to seal all perforations and seams and gently press onto the bottom of the baking dish. Transfer to the oven and bake for 10 minutes or until golden on top.
- Step 2. Divide cheese slices in half and arrange one half on top of baked dough. Then layer with all corned beef slices.
- Step 3. Rinse and drain the sauerkraut well. Place it in a medium bowl, add Thousand Island salad dressing and toss well until coated. Spread this mixture over the beef layer and top with the remaining cheese slices.
- Step 4. In a small bowl lightly beat the egg white. On a lightly floured surface roll the second tube of crescent rolls dough. Try to roll and shape it into the size of your baking dish, and seal all seams. Place rolled dough on top of the cheese layer, brush with egg white, and sprinkle with caraway seeds.
- Step 5. Transfer to the oven and bake for 12-15 minutes or until heated through, and crispy golden on top. Remove from the oven and let sit 5 minutes before cutting. Divide between serving plates and enjoy!
What to serve with a Reuben Bake?
Reuben bake has quite a rich taste by itself. As you may know, there are some classic sides for Reuben sandwiches, and Reuben bake can be served with those sides as well.
Choose what you love most: simple vegetable sides like asparagus, Amish Broccoli Salad or green beans; some more sauerkraut; simple French Onion Casserole or Roasted Potatoes And Carrots; dill pickles or just some fresh leafy greens.
How to layer a Reuben Bake?
This Reuben Bake recipe has all the layers of your favorite Reuben sandwich!
First, we have baked dough layer, then Swiss cheese layer, corned beef layer, sauerkraut with Thousand Island dressing layer, another layer of cheese and finish with rolled crescent rolls dough, brushed with egg white and sprinkled with caraway seeds.
Baking Tips For Reuben Bake
- You can also use pastrami instead of sliced corned beef. Actually, a Reuben with pastrami instead of corned beef is actually called a Rachel (the same would go for turkey instead of corned beef).
- What should you do if you love Reuben and do not eat meat? We have a way out for you: use portabella mushrooms instead of the corned beef. Saute mushrooms first and press them with a paper towel so they would not release any extra moisture. Use them instead of the corn beef layer!
- Make sure you drain the sauerkraut really well. Any excess juices will make your Reuben bake soggy.
- If you are a pickle lover, you can add some chopped pickles after the sauerkraut layer.
- It won’t be a problem if you use shredded Swiss cheese instead of sliced cheese.
Can you freeze Reuben Bake?
Reuben bake can be frozen for up to one month in a standing freezer or 3 months in a deep freezer. Just wrap it up well in plastic wrap and aluminum foil before freezing.
Maybe you’ll need to add a few minutes onto the cooking time when you’re ready to make or take it out the night before and let it thaw in the fridge overnight.
I have frozen it several times and every time it’s as good as the first time I had it. Don’t think you can ruin the meal, it will be amazing!
Reuben Bake Recipe
- 2 packages refrigerated crescent rolls dough
- 250-300g Swiss cheese, sliced
- 400 g deli corned beef, sliced
- 1 can sauerkraut, rinsed and well-drained
- 2/3 cup Thousand Island salad dressing
- 1 egg white, lightly beaten
- 2 tsp caraway seeds
- 2 tsp oil (for greasing)
- Preheat the oven to 375 F. On a lightly floured surface unroll one package of crescent rolls dough and line it onto the bottom of a greased baking dish. Bake for 10 minutes or until golden.
- Arrange half of the cheese slices on top and layer with corned beef.
- In a medium bowl combine sauerkraut with Thousand Island salad dressing. Spread this mixture over the beef layer and top with the remaining cheese slices.
- Roll the second tube of the dough on a lightly floured surface. Try to roll and shape it into the size of your baking dish, and seal all seams. Place on top of the cheese layer. Brush with lightly beaten egg white and sprinkle with caraway seeds.
- Bake for 12-15 minutes or until golden and crispy on top. Let sit for 5 minutes before cutting. Divide between serving plates and enjoy!
- If you don’t have crescent rolls dough, you can use puff pastry for this Reuben bake recipe. In this case, you don’t need to seal all seams and perforations, just roll the dough into your baking dish size rectangle. Make some slots with a knife or a fork all over the dough, it helps the air to come out.
- If you love the taste of caraway seeds, you may sprinkle some more of them over the sauerkraut layer.
- Thousand Island dressing may not be your favorite. In this case, I can recommend using mild horseradish dressing instead. It tastes really good.