Reuben Bake Casserole
From the kitchen of Food.com.
We used a bit less meat and cheese, but a little more sauerkraut.
Ingredients
- 2 8-ounce packages refrigerated crescent dinner rolls
- 1 lb. Swiss cheese (sliced)
- 20 ounces corned beef (1 ¼ lbs. sliced deli will work)
- 1 14-ounce can sauerkraut, rinsed and well-drained
- 2⁄3 cup thousand island dressing
- 1 egg white, lightly beaten
- 3 teaspoons caraway seeds (optional)
Instructions
- Unroll one tube of crescent dough into one long rectangle: seal seams and perforations.
- Press onto the bottom of a greased 13X9 baking dish.
- Bake at 375 degrees for 8-10 minutes or until golden brown.
- Layer with half of the cheese and all of the corned beef.
- Combine sauerkraut and dressing; spread over beef, top with remaining cheese.
- On a lightly floured surface, roll out and press together seam of second tube of crescent dough in a 9X13 rectangle then place over cheese.
- Brush dough with egg white and sprinkle with caraway seeds, if using.
- Bake for 12-16 minutes or until heated through and crust is golden brown.
- Let stand for 5 minutes before cutting.