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A comforting, flaky Reuben-inspired casserole layered with corned beef, sauerkraut, cheese, and creamy dressing.
Print Recipe
Course: Dinner
Cuisine: American
Calories: 460
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tubes refrigerated crescent dough
  • 1 pound sliced corned beef, chopped
  • 2 cups sauerkraut, drained and patted dry
  • 2 cups shredded Swiss cheese
  • 1 cup Thousand Island dressing
  • 1 teaspoon caraway seeds
  • 1 large egg, beaten
  • 1 tablespoon melted butter

Equipment

  • 9x13 inch baking dish
  • mixing bowl
  • Pastry brush
  • knife

Method
 

  1. Preheat oven to 375°F and grease a 9x13-inch baking dish.
  2. Press one tube of crescent dough into the dish, sealing perforations.
  3. Layer chopped corned beef evenly on top.
  4. Spread sauerkraut evenly over the corned beef.
  5. Drizzle Thousand Island dressing over the sauerkraut.
  6. Sprinkle shredded Swiss cheese on top.
  7. Lay the second tube of crescent dough on top and pinch edges to seal.
  8. Brush with beaten egg and sprinkle with caraway seeds.
  9. Bake for 25–30 minutes until golden and bubbling.
  10. Let rest 10 minutes before slicing.

Nutrition

Calories: 460kcalCarbohydrates: 28gProtein: 18gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 85mgSodium: 1180mgPotassium: 190mgFiber: 2gSugar: 8gVitamin A: 220IUVitamin C: 14mgCalcium: 260mgIron: 2.2mg

Notes

Let the casserole rest for 10 minutes before slicing for cleaner portions.

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