Description
Make this easy casserole that captures the classic Reuben sandwich flavors in a warm, shareable baked dish perfect for weeknight dinners.
Ingredients
Scale
- 1 (8 ounce) package refrigerated crescent roll dough
- 1 pound cooked corned beef, chopped
- 1 (16 ounce) can sauerkraut, drained well
- 1 cup Thousand Island dressing
- 8 ounces Swiss cheese, shredded
- 1 teaspoon caraway seeds (optional)
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish.
- Unroll the crescent roll dough and press it into the bottom and slightly up the sides of the prepared baking dish to form a crust.
- In a large bowl, combine the chopped corned beef, drained sauerkraut, Thousand Island dressing, and half of the shredded Swiss cheese. Mix gently until everything is coated.
- Spread the corned beef mixture evenly over the crescent roll crust.
- Sprinkle the remaining Swiss cheese over the top of the filling. Sprinkle with caraway seeds, if using.
- Bake for 25 to 30 minutes, or until the filling is hot and the cheese is melted and bubbly.
- Brush the edges of the crescent crust with the melted butter during the last 5 minutes of baking for extra color.
- Let the casserole cool for 5 minutes before slicing and serving.
Notes
- Drain the sauerkraut thoroughly to prevent the casserole from becoming watery. Press it between paper towels if needed.
- You can assemble this dish up to 24 hours ahead; cover and refrigerate. Add 10 minutes to the baking time if baking directly from the refrigerator.
- Serve with extra Thousand Island dressing on the side for dipping.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 8
- Sodium: 1100
- Fat: 35
- Saturated Fat: 18
- Unsaturated Fat: 17
- Trans Fat: 1
- Carbohydrates: 30
- Fiber: 2
- Protein: 32
- Cholesterol: 105