Crescent Reuben Bake Recipe

Think of all the comforting, old-school flavors of a traditional Reuben sandwich—savory corned beef, briny sauerkraut, melty Swiss cheese, and creamy Russian dressing—wrapped inside buttery crescent dough and baked into a warm, golden casserole.

This Crescent Reuben Bake takes everything you love about the deli favorite and transforms it into an easy, crowd-pleasing dish. With just six main ingredients and less than 40 minutes from start to finish, it’s perfect for brunch spreads, potlucks, game days, or a cozy family dinner. All the classic flavor, none of the hassle.

Crescent Reuben Bake

📝 Ingredients

Ingredient	Quantity	Notes
Refrigerated crescent roll dough	2 cans (8 oz each; 16 triangles)	Acts as the crust and top layer
Corned beef, chopped or shredded	2 cups	Deli meat works great
Sauerkraut, thoroughly drained	2 cups	Pat dry to avoid soggy dough
Swiss cheese, shredded	1 ½ cups	Melts beautifully
Russian dressing (or Thousand Island)	¾ cup	Full-fat gives the best texture
Dijon mustard	2 tbsp	Optional, adds traditional flavor
Caraway seeds	1 tbsp	Optional, enhances that classic Reuben taste

Tip: Squeeze and pat the sauerkraut really well—excess moisture is the top culprit for soggy crescent dough.

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👩‍🍳 Step-by-Step Instructions

1. Mix the filling

In a large mixing bowl, combine the corned beef, sauerkraut, Swiss cheese, Russian dressing, Dijon mustard, and caraway seeds (if you choose to use them). Stir until everything is evenly coated.

2. Assemble the casserole

• Heat the oven to 375°F (190°C).
• Lightly grease a 9×13-inch baking dish.
• Unroll the crescent dough and separate into 16 triangles.
• Press 8 triangles into the bottom of the dish to make the crust.
• Spread the prepared filling over the base layer.
• Lay the remaining 8 triangles on top—either sealing the edges or leaving them slightly open for a rustic look.

3. Bake

Bake for 25–30 minutes, or until the crescents are puffed and golden brown.
Let the casserole stand for 5–10 minutes before slicing to help the filling set.

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🌟 Helpful Tips

• Stick with full-fat dressing—reduced-fat versions tend to thin out the filling.
• Chop the corned beef finely for cleaner, neater slices.
• Press the bottom crust firmly into the dish to prevent the filling from leaking.
• Make-ahead option: Assemble, cover, and refrigerate for up to 4 hours. When baking, add about 5 extra minutes.
• Want a heartier casserole? Double the filling layer for an extra-loaded version.