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Reuben Crescent Bake

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Have you ever found yourself in a state of blissful nostalgia when biting into a Reuben sandwich, the flavors bursting in your mouth with each bite? If you answered ‘yes,’ then I have a treat for you! Today, on “Life with Jeviko,” we’re going to bake this delightful flavor into a casserole. This Reuben Casserole Bake is the epitome of comfort food, uniting all the soul-warming elements of a classic Reuben sandwich in an easy, one-dish recipe.

This bake will bring you the same joy and satisfaction you get from the traditional sandwich, but with a unique twist. Imagine the aromatic scents of melted Swiss cheese, corned beef, and sauerkraut wafting through your kitchen, and the sound of a golden, toasty crust crackling under your knife as you cut into this masterpiece.

Our main star of the day, the crescent roll dough, will act as the bread, encapsulating all the mouthwatering ingredients. This recipe not only saves you time but also gives you a scrumptious dinner that will have you coming back for seconds!

Let’s dive into creating this heavenly bake.

Prep Time: 15 minutes.
Cook Time: 25 minutes.
Total Time: 40 minutes.


  • 2 sheets of crescent roll dough
  • 1 lb corned beef (deli sliced)
  • 10 slices of Swiss cheese
  • 1 1/2 cups sauerkraut (well-drained)
  • 1 cup thousand island dressing
  • 1 cup chopped pickles
  • 1 tbsp caraway seeds
  • 1 egg (for egg wash)


  1. The Warm-Up: Begin by preheating your oven to 375°F, setting the stage for our star performer – the casserole.
  2. The Base Layer: Unroll one sheet of your crescent roll dough and snugly fit it into the base of a 9×13-inch baking dish. Gently prick it with a fork all over. Pop this in the oven for a 10-minute pre-bake.
  3. First Filling: Arrange five slices of the Swiss cheese on the warm, pre-baked dough, ensuring an even cover. This will add a layer of creamy goodness.
  4. The Meat of the Matter: Layer the thin-sliced corned beef atop the cheese. This will infuse our bake with that characteristic Reuben flavor.
  5. A Tangy Twist: Scatter the well-drained sauerkraut evenly over the corned beef. The tanginess of the sauerkraut will balance out the richness of the cheese and beef.
  6. The Crunch Factor: Sprinkle your chopped pickles over the sauerkraut, introducing a delightful crunch and additional tang.
  7. Sauce it Up: Drizzle the thousand island dressing over the pickles, adding a savory-sweet element that binds all the flavors together.
  8. Second Filling: Layer the remaining Swiss cheese slices over the dressing. This layer of cheese will melt and ooze into the filling, creating pockets of gooey delight.
  9. The Grand Finale: Cover your masterpiece with the second sheet of crescent roll dough. Glaze it with an egg wash for that beautiful golden-brown finish and sprinkle the caraway seeds over it. Bake this marvel for 15 minutes or until the top crust is nicely browned.


  • Drain the Sauerkraut Well: This step is crucial to avoid a soggy bottom crust. Squeeze the sauerkraut between paper towels or let it sit in a sieve to get rid of as much liquid as possible.
  • Slice the Corned Beef Thinly: Ask for your corned beef to be thinly sliced at the deli counter. This makes it easier to cut and layer in your casserole.
  • Pre-bake the Bottom Crust: Pre-baking the bottom layer of crescent dough ensures that it can stand up to the moist fillings and prevents it from becoming undercooked.
  • Let it Rest: After your casserole is out of the oven, give it about 5 minutes to cool down. This helps the flavors meld together and makes cutting and serving easier.
  • Storing: The casserole can be prepared ahead of time and stored in the fridge before baking. If there are leftovers, store them in an airtight container in the fridge for up to four days. Freezing is not recommended due to potential sogginess upon thawing.

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1 Comment

  1. Victoria Teems

    Love the recipes

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