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A warm, cheesy casserole with corned beef, sauerkraut, Swiss cheese, and crescent roll crust.
Print Recipe
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cans refrigerated crescent roll dough (8 oz each)
  • 1 lb cooked corned beef, chopped or sliced
  • 14 oz sauerkraut, drained and squeezed dry
  • 12 slices Swiss cheese
  • 0.5 cup Thousand Island dressing
  • 2 tablespoons butter, melted
  • poppy seeds (optional)

Equipment

  • 9x13 inch baking dish
  • Mixing spoon

Method
 

  1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
  2. Press one layer of crescent dough into the bottom of the dish, sealing seams.
  3. Layer Swiss cheese, corned beef, sauerkraut, and Thousand Island dressing evenly.
  4. Top with remaining crescent dough, seal seams, brush with melted butter, and add poppy seeds if desired.
  5. Bake until golden and bubbly. Rest briefly before slicing and serving.

Nutrition

Calories: 480kcalCarbohydrates: 28gProtein: 24gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 980mgPotassium: 420mgFiber: 3gSugar: 6gVitamin A: 18IUVitamin C: 12mgCalcium: 35mgIron: 20mg

Notes

Drain sauerkraut well to avoid excess moisture.

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