Reuben Crescent Bake

Name: Reuben Crescent Bake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 cans (8 oz each) refrigerated crescent roll dough; 1 lb corned beef, sliced or chopped; 1½ cups Swiss cheese, shredded; 1 cup sauerkraut, drained; ¼ cup Russian dressing (or Thousand Island dressing); 1 tbsp caraway seeds (optional, for extra flavor); 1 tbsp melted butter (optional, for brushing)

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A twist on the classic Reuben sandwich, this bake combines corned beef, sauerkraut, Swiss cheese, and Russian dressing, all wrapped in a flaky crescent roll crust. It’s a comforting and easy-to-make dish that’s perfect for lunch or dinner.

Contents

Origin Reuben Crescent Bake What I Love About This Recipe Reuben Crescent Bake Ingredients Directions Notes

Origin Reuben Crescent Bake

The Reuben sandwich is an American classic, originating from New York City in the early 20th century. This casserole version makes it even easier to enjoy the savory flavors, turning it into a hearty bake for family meals.

What I Love About This Recipe

It combines the rich flavors of a Reuben sandwich in a convenient bake form. The crescent roll crust adds a buttery, flaky layer, and the combination of corned beef, Swiss cheese, and tangy sauerkraut is mouthwatering. It’s so easy to make, and it’s a crowd-pleaser every time!

Reuben Crescent Bake

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

120

kcal

Ingredients

2 cans (8 oz each) refrigerated crescent roll dough
1 lb corned beef, sliced or chopped
1½ cups Swiss cheese, shredded
1 cup sauerkraut, drained
¼ cup Russian dressing (or Thousand Island dressing)
1 tbsp caraway seeds (optional, for extra flavor)
1 tbsp melted butter (optional, for brushing)

Directions

Set the Instant Pot to sauté mode and heat ghee or oil.
Add cumin seeds and sauté until they splutter.
Add chopped onions and ginger-garlic paste; sauté until onions turn soft.
Add chopped tomatoes, coriander powder, turmeric, red chili powder, and salt. Sauté for a minute.
Add water or vegetable stock and stir to combine.
Close the lid and set the Instant Pot to manual mode for 5 minutes on high pressure.
Once done, release the pressure and blend the soup until smooth.
Stir in lemon juice and garnish with fresh coriander leaves.
Serve hot with crusty bread or a side of your choice.