Wednesday, July 1, 2009

Reuben Bake



It really doesn't get much easier than this. No chopping, sauteing, or boiling. Essentially, I made a great big, delicious sandwich in a casserole dish. A couple of weeks ago we had family visiting for the weekend, so I made this apple and cream cheese dessert from My New 30. The yummy cream cheese and apple filling were sandwiched between two layers of refrigerated crescent rolls. It was so yummy and so easy to throw together that I started thinking, "What else might I do with crescent rolls?" I know that there are quite a few applications, both sweet and savory. I first hit up the Pillsbury site for inspiration. Lots of recipes there! I finally settled on this Reuben Bake, another winner from Taste of Home. Don't look at the calories, though.

Begin by pressing a whole tube of refrigerated crescent rolls into the bottom of a rectangular casserole dish.



Bake at 375 degrees until golden brown, about 8-10 minutes.



Arrange half of the cheese over the crescent roll layer.



And all of the corned beef.



Now mix together a can of sauerkraut, drained and rinsed and the Thousand Island dressing. Spread over the beef. In case you're wondering why I neglected the end, that is the kid-friendly Reuben zone. I know at least one of my kids would "freak" at the presence of sauerkraut in her dinner.



More cheese....



Unroll another tube of crescent rolls on top. Brush with egg white and sprinkle with caraway seeds.



Then bake for 12-16 minutes until heated through.



That's it. Super easy...and cheesy. I had a slice, the girls split a slice, and I sent the whole pan off to work with my husband to share with his office the next day (he missed this dinner for a work meeting).



Here is the recipe straight from Taste of Home (I had their cookbooks on hand when preparing the meal plan this week, have you noticed?). I prepared it almost exactly as suggested, I just went a little lighter on the caraway seeds.

Reuben Crescent Bake


2 tubes (8 ounces each) refrigerated crescent rolls
1 pound sliced Swiss cheese
1-1/4 pounds sliced deli corned beef
1 can (14 ounces) sauerkraut, rinsed and well drained
2/3 cup Thousand Island salad dressing
1 egg white, lightly beaten
3 teaspoons caraway seeds

Unroll one tube of crescent dough into one long rectangle; seal seams and
perforations. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake
at 375° for 8-10 minutes or until golden brown. Layer with half of the
cheese and all of the corned beef. Combine sauerkraut and salad dressing; spread
over beef. Top with remaining cheese. On a lightly floured surface, press or
roll second tube of crescent dough into a 13-in. x 9-in. rectangle, sealing seams
and perforations. Place over cheese. Brush with egg white; sprinkle with caraway
seeds. Bake for 12-16 minutes or until heated through and crust is golden
brown. Let stand for 5 minutes before cutting.

Yield: 8 servings.

24 comments:

Mary at My New 30 said...

THAT looks AMAZING. Yum, yum, yum!!! You came up with a true winner my friend.

Katy ~ said...

Krista, I LOVE Reuben's, they are among my favorite. This looks fabulous!

Donna-FFW said...

What a simple and delicious casserole. I love reuben sandwiches, I bet this would be a hit here. I wonder if you cut it into tiny squares, would it stay together for appetizers?

Jo said...

My husband and son love reubens. I'll have to try this one out for sure!

Jo

Krista said...

Thanks everyone!

Donna, I think that maybe if the beef were shaved or chipped it would work. Maybe...

It all seemed to slip around as I was cutting it, and the sauerkraut and dressing mix oozes out the sides, so I'm not sure how pretty it would be as an appetizer. It would be yummy, though. Maybe do Reuben pinwheels or roll ups with the same ingredients just shredded swiss and chipped beef.

Chicago Mom said...

I love Reubens too and I cannot wait to try this!

Rachel said...

Reuben's are probably one of my favorite sandwiches!!! I'm jealous your family will eat corned beef--my kids and I love it, but my husband won't even try it. (He drives me CRAZY with how picky he can be!)

the ungourmet said...

This is fantastic! I wish my family shared my love of sauerkraut!

Vickie Griffin said...

I am definately going to cook this.!! It would be awesome in my Pampered Chef stoneware or I may try it in my brownie pan. That would be awesome I bet!!

Teenie said...

Just a thought to save one step - you could use bavarian style sauerkraut that already has the caraway seeds in it - I find it at my local Giant store. I believe the brand is Silver Floss - very tasty!

maggielew said...

Making this NOW for dinner..sooooo easy..cannot wait to try it..and i did use the Bavarian kraut...and making it in my retangular baker from Pampered Chef since I am a consultant..

Flame Dame said...

I've made this twice now in the last two weeks! I love this! So yummy! Thank you for posting such a great, quick, yummy recipe!

Athena Curry said...

I love turkey Reuben's.. gonna try it with turkey..

Unknown said...

I used a pizza cutter to cut mine. It worked great.

Barbara Linn said...

I wonder who thought up the idea to use Thousand Island dressing on Reubens? My Mom always used Mayonaise. I have never made them any other way. Oh also, dark Rye bread. I prefer the sauerkraut the comes in a bag to the canned kraut. It tastes much better. From the can it can sometimes have a metallic taste. And the bagged kraut is so much fresher. I don't like TI Dressing on my Reuben's.

Steve Boling said...

Looks delicious. Can't wait to try this one.

Cheryl B. said...

Found your recipe on Facebook with no mention or credit to you. https://www.facebook.com/beckywoody.quattlebaum Your recipe was posted on December 16, 2013.

Baking Nana said...

Is the image of the final product your image? If so, you might want to contact AllRecipes.com and let them know that someone (waterlady is the user name) snagged this photo and added it to a recipe on AR. http://allrecipes.com/Recipe/Reuben-Crescent-Bake/Detail.aspx

A. Marie said...

OH my goodness.....This looks amazing!!! :)

Unknown said...

This was so easy to make and so yummy! Everyone loved it.

Linda Pousson said...

Looks awesome! Can these be frozen?

Flynn Roundy said...

We all know it looks awesome. Please quit saying it looks awesome and let us know if you have tried it.

Frances O'Connell said...

Made this for our St. Pats dinner. I halved the recipe since there's only 2 of us.It was perfect!!! Plan on us having this as our traditional annual meal!!!

Patti Blum said...

Anyone figure total nutrition on this yummy looking dish that I want to make?

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