Reuben Bake

by Rachel

Everybody knows the Reuben! The Reuben is a sandwich with corned beef, sauerkraut, and Swiss cheese. This classic sandwich has saved us from many hungry nights, as it’s delicious and relatively easy to make. It’s the perfect meal for when you don’t feel like cooking a proper meal.

Sometimes you don’t mind the cooking, but you still want that traditional Reuben taste. In those situations, you have the Reuben bake! The dish is no harder to make than the Reuben sandwich, but it requires a bit more time and preparation. In exchange, you get a delicious dish that will feed your whole family!

If you’re ready to kick it up a notch and take your Reuben game to another level, this recipe is for you.

How to make a Reuben Bake?

Grease a 13 x 9 baking dish and preheat the oven to 375 F (190 C) degrees.

Take one tube of crescent dough and unroll it into a rectangle. Place the dough in the baking dish, put it in the oven, and bake for 8-10 minutes.

Take a bowl and mix the sauerkraut with the salad dressing.

Divide your cheese into two halves. Spread one half over the crust and add a layer of corned beef on top.

Top that with a layer of your sauerkraut mixture and add the remaining cheese on top.

Unroll your second roll of crescent dough. Put some flour on the counter and roll the dough into a 13 x 9 rectangle.

Add the resulting dough on top of the cheese, brush the top with some beaten egg white, add caraway seeds, and bake your pastry for 12-16 minutes.

Let it sit for a few minutes before serving. Serve for breakfast, lunch, dinner, or between meals.

What’s the difference between the Reuben and the Rachel?

The Reuben is typically a sandwich made on rye bread with corned beef, Swiss cheese, sauerkraut, and Russian dressing. The Rachel is a similar type of sandwich, but the meat is replaced with turkey or pastrami, and the traditional salad is coleslaw. Nevertheless, the sandwiches are quite similar, so it’s easy to get them mixed up. This recipe follows the Reuben.

What can I serve with Reuben bake?

The Reuben has a fairly specific taste that doesn’t go with everything. Because it has sour ingredients, it needs a side that will complement that. Potatoes are a popular option! Try potato salad, potato chips, sweet potato fries, or even cream of potato soup. All will go great with your Reuben bake. Sauerkraut and dill pickle are popular options too, as the taste goes very well with that of the Reuben. If you’re feeling funky, you can opt for some devilled eggs.

Is corned beef bad for you?

Corned beef is high in protein, which is a necessary part of anyone’s diet. It also has a lot of fat and sodium, which can contribute to weight gain. The general rule here is: everything in moderation. Don’t indulge in this dish every day, but don’t be afraid to treat yourself once in a while.

Reuben Bake

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 658 calories 20 grams fat
Rating: 4.0/5
( 3 voted )


  • 2 tubes (8 ounces each) of refrigerated crescent rolls.
  • 1 pound of sliced swiss cheese.
  • 1-¼ pounds of sliced deli corned beef.
  • 1 can (14 ounces) rinsed and drained sauerkraut.
  • 2/4 cup of Thousand Island salad dressing.
  • 1 lightly beaten egg white.
  • 3 tsps of caraway seeds.


Preheat the oven to 375° and grease a 13×9 baking dish.

First, unroll one tube of crescent dough into 1 rectangle, seal seams, and perforations.
Place in the baking dish and bake for 8 to 10 minutes.

In a bowl, mix together the sauerkraut and salad dressing.

Spread half of the cheese over the crust, and add a layer of corned beef. Add a layer of the sauerkraut mixture and top with the other half of the cheese.

Unroll the second tube of crescent dough on a floured surface and roll it into a 13×9 inch rectangle.
Place over the cheese, brush with the beaten egg white, drizzle some caraway seeds, and bake for 12 to 16 minutes.

Let stand before serving et Voila!

Simple, easy, and tasty! I made this for dinner but you can serve it as a snack too! Or even breakfast. Just give it a shot, you won’t regret it.

Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @Eatitorgohungry.

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