Name: Reuben Bake with Layers of Corned Beef, Sauerkraut, and Swiss Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cans crescent roll dough (or 2 sheets refrigerated pizza dough); 1 lb corned beef, sliced or chopped; 2 cups sauerkraut, well-drained; 2 cups Swiss cheese, sliced or shredded; 1/2 cup Thousand Island or Russian dressing; Optional: 1 tbsp Dijon mustard; Optional: 1 tsp caraway seeds; Optional: rye breadcrumbs for topping; 2 tbsp melted butter (for brushing top)

Reuben Bake with Layers of Corned Beef, Sauerkraut, and Swiss Cheese is a hearty, savory casserole inspired by the classic Reuben sandwich. It takes everything I love about that iconic deli favorite—melty cheese, tangy sauerkraut, savory corned beef, and creamy dressing—and transforms it into a warm, comforting bake perfect for dinner or sharing at a gathering.

Reuben Bake with Layers of Corned Beef, Sauerkraut, and Swiss Cheese

Why You’ll Love This Recipe

I love this recipe because it has all the flavor of a traditional Reuben, but it’s even easier to make and share. There’s no need to assemble individual sandwiches—just layer everything in a baking dish and let the oven do the work. The layers melt together beautifully, and I can serve it straight from the pan for a satisfying, no-fuss meal that always gets compliments.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crescent roll dough or refrigerated pizza dough (for the crust)
Corned beef, sliced or chopped
Sauerkraut, well-drained
Swiss cheese, sliced or shredded
Thousand Island or Russian dressing
Optional: caraway seeds, Dijon mustard, rye breadcrumbs for topping

Directions

I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
I unroll one sheet of crescent roll or pizza dough and press it into the bottom of the dish to form the base crust.
I layer half of the Swiss cheese over the crust, followed by all of the chopped or sliced corned beef.
I spread a layer of sauerkraut over the beef, making sure it’s well-drained so the bake doesn’t get soggy.
I drizzle Thousand Island or Russian dressing over the top and then finish with the remaining Swiss cheese.
I unroll the second sheet of dough and place it over the top, pinching the edges to seal as best I can.
For extra flavor, I sometimes brush the top with a little melted butter and sprinkle with caraway seeds.
I bake for 25–30 minutes or until golden brown and bubbly.
I let it rest for 5–10 minutes before slicing and serving.

Servings and timing

This recipe serves 6 to 8 people. It takes about 15 minutes to prepare and 25–30 minutes to bake. Including resting time, I have it ready in about 45 minutes.

Variations

I’ve used rye bread cubes instead of dough to create a more bread-pudding-style Reuben casserole.
For a spicier twist, I add a layer of sliced pickles or a smear of spicy mustard.
I sometimes swap the corned beef for pastrami or roast beef for a different flavor.
Using a shredded cheese blend with Swiss and mozzarella makes it extra melty.
I’ve also made mini versions in muffin tins for party appetizers.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bake covered at 350°F until warmed through or microwave individual slices for about 1 minute. The crust stays crispest when reheated in the oven or air fryer.

FAQs

Can I use homemade corned beef?

Yes, I often use leftover corned beef from dinner. Just slice or chop it thinly so it layers evenly.

Do I have to use crescent roll dough?

No, I’ve made this with pizza dough, puff pastry, and even layers of rye bread. It’s flexible and delicious either way.

How do I prevent the bottom crust from getting soggy?

I make sure to drain the sauerkraut well and sometimes pre-bake the bottom layer of dough for 5 minutes before adding the fillings.

Can I make this ahead of time?

Yes, I assemble it ahead, cover, and refrigerate for up to 24 hours. I bake it just before serving, adding a few extra minutes if it’s cold from the fridge.

What can I serve with this?

I like to serve it with a simple green salad, pickles, or a cup of dill pickle soup for a deli-style meal.

Conclusion

Reuben Bake with Layers of Corned Beef, Sauerkraut, and Swiss Cheese is everything I love about a Reuben sandwich—warm, cheesy, and savory—baked into an easy, sharable casserole. It’s quick to put together, incredibly satisfying, and perfect for using up deli meat or leftover corned beef. Whether I’m feeding family or bringing a dish to a potluck, this bake always disappears fast.