Classic Reuben Bake with Corned Beef, Sauerkraut & Swiss

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If you’re craving the bold, savory flavors of a classic deli sandwich baked into a cozy casserole, this Classic Reuben Bake with Corned Beef, Sauerkraut & Swiss is about to become your new go-to comfort dish. It takes everything you love about a Reuben sandwich — the tangy sauerkraut, hearty corned beef, melty Swiss cheese, and thousand island — and layers it between tender sheets of dough for an easy oven-baked masterpiece.

Perfect for potlucks, weekend dinners, or St. Patrick’s Day celebrations, this bake is both nostalgic and indulgent. The golden crust crisps up beautifully on top while the inside stays gooey, savory, and full of texture. It’s like your favorite deli sandwich took a cozy, cheesy nap in the oven — and woke up irresistible.

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What Kind of Pastry or Bread Should I Use?

For the perfect Reuben bake, opt for crescent roll dough or refrigerated puff pastry. Crescent rolls give you that soft, pull-apart texture that mimics sandwich bread while puff pastry adds a flakier, more buttery bite. If you’re going rustic, rye bread slices (slightly toasted) can also be used in layers to honor the traditional Reuben.

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Ingredients for the Classic Reuben Bake with Corned Beef, Sauerkraut & Swiss

Corned Beef
Essential for that meaty, salty bite. Go for thick-cut deli slices or leftover brisket for more texture and flavor.

Sauerkraut
Brings a tangy crunch that cuts through the richness of the cheese and beef. Be sure to drain it well!

Swiss Cheese
The melty, nutty hero of the bake. Sliced or shredded works fine—just be generous.

Crescent Roll Dough
Acts as the golden crust and base, holding all that delicious filling together.

Thousand Island Dressing
Creamy and sweet-tangy, this ties everything together with its signature Reuben flavor.

Caraway Seeds (optional)
Sprinkle some on top for a rye bread-like aroma that adds a subtle earthiness.

Butter (melted)
Brushed over the top before baking to get that beautifully browned, glossy finish.

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How To Make the Classic Reuben Bake with Corned Beef, Sauerkraut & Swiss

Step 1: Prep the Oven and Pan

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper for easy cleanup.

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Step 2: Roll Out the Dough

Unroll one can of crescent roll dough and press it into the bottom of your prepared dish. Pinch the seams together to form a solid crust.

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Step 3: Layer the Flavors

Spread a generous layer of thousand island dressing over the dough base. Then, evenly layer half the Swiss cheese, followed by all the corned beef slices, then the drained sauerkraut. Top with the remaining Swiss cheese.

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Step 4: Seal the Bake

Unroll the second can of crescent roll dough and place it on top of the layers. Again, pinch the seams and edges to seal it all in.

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Step 5: Add the Finishing Touch

Brush the top with melted butter and sprinkle with caraway seeds if desired. This adds shine and a toasted rye flavor.

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Step 6: Bake to Perfection

Bake uncovered for 25–30 minutes or until the top is golden brown and slightly crisp. Let it rest for 5–10 minutes before slicing into squares.

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How to Serve and Store Classic Reuben Bake with Corned Beef, Sauerkraut & Swiss

Serve this Reuben bake warm, straight from the oven. Slice it into generous squares and pair it with a side of crunchy pickles, coleslaw, or even kettle chips for that full deli-style experience. It also makes an indulgent brunch option with a fried egg on top or a drizzle of extra thousand island dressing.

To store, let leftovers cool completely, then transfer to an airtight container. Refrigerate for up to 4 days. Reheat in the oven at 350°F for 10–15 minutes to restore that crisp topping. You can also freeze individual slices for up to 2 months.

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Frequently Asked Questions

What kind of corned beef works best?

Thick-cut deli corned beef slices are ideal. If you have leftover corned beef brisket from another meal, that works beautifully too for a more shredded texture.

Can I use rye bread instead of crescent dough?

Yes! Toasted rye slices can be used in layers instead of crescent rolls. Just make sure to overlap them slightly so the layers hold together when baked.

Is there a substitute for Swiss cheese?

Gruyère is a great swap, offering a nutty flavor and perfect melt. You can also try provolone or mozzarella for a milder taste.

How do I avoid soggy layers?

Make sure to fully drain the sauerkraut and even pat it dry with paper towels. This keeps the bottom crust from becoming soggy.

Can I make it ahead of time?

Absolutely. Assemble the bake up to one day in advance, cover it tightly, and refrigerate. When you’re ready, bake as directed, adding an extra 5–10 minutes.

Is this bake gluten-free?

Not by default, but you can easily adapt it with gluten-free crescent dough or bread and double-check that all other ingredients are gluten-free.

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Want More Savory Bake Ideas?

If this Classic Reuben Bake hits the spot, you’ll definitely want to try these other comforting, flavor-packed bakes from Life with Jam:

• Cheesy Baked Tortellini with Meat Sauce for a cozy Italian twist on pasta night.
• Chicken Crescent Roll Casserole if you’re looking for a creamy, family-friendly bake.
• Creamy Alfredo Lasagna Soup when you want the flavors of lasagna in a cozy bowl.
• Slow Cooker Garlic Butter Beef Bites & Potatoes for a hands-off, hearty dinner.
• Crispy Baked Chicken Tenders with Creamy Mustard Dip when you’re craving a crunchy, dippable main.

Each of these brings the same stick-to-your-ribs satisfaction as our Reuben bake but with unique flavors and textures to keep dinner exciting.

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Let me know in the comments how yours turned out! Did you use puff pastry or crescent rolls? Any twists like spicy mustard or extra cheese?

I love seeing your kitchen creations, and your tips might help the next home cook perfect theirs. Questions welcome, too — let’s keep cooking deliciously together!

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