Ingredients
- 1 pound sliced corned beef, roughly chopped
- 1 can (14 oz) sauerkraut, drained and patted dry
- 2 cups shredded Swiss cheese (or slices)
- 1 cup Thousand Island dressing
- ½ cup mayonnaise
- 1 tbsp yellow mustard (optional, for extra tang)
- 1 tsp caraway seeds (optional, for authentic Reuben flavor)
- 1 tube (8 oz) crescent roll dough or low-carb dough if desired
Instructions
- Prepare the Base:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Unroll the crescent roll dough and press it evenly into the bottom of the baking dish to form a crust. Bake for about 8-10 minutes, or until slightly golden. Remove and set aside.
- Layer the Ingredients:
- In a medium bowl, mix the Thousand Island dressing, mayonnaise, and mustard until well combined.
- Spread half of the dressing mixture over the baked crust.
- Layer half of the Swiss cheese over the dressing, then add the chopped corned beef and sauerkraut on top. Sprinkle with caraway seeds, if using.
- Spread the remaining dressing mixture over the sauerkraut layer and top with the remaining Swiss cheese.
- Bake:
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown on top.
- Serve:
- Let the bake cool for a few minutes before slicing. Serve warm, with extra Thousand Island dressing on the side if desired.
This Reuben Bake is everything you love about a Reuben sandwich, transformed into a warm, cheesy casserole perfect for sharing. Enjoy the savory, tangy flavors and the crispy base that makes this dish a crowd-pleaser!
