Reuben Crescent Bake
This may not be a true Reuben, but the taste is still fantastic and it's easy to make. I like to serve this bake with homemade soup. —Kathy Kittell, Lenexa, Kansas
Ingredients
- 2 tubes (8 ounces each) refrigerated crescent rolls, divided
- 1 pound sliced Swiss cheese, divided
- 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
Reviews
Although this recipe has some good flavor it does not reheat well as the crust gets soggy. Plan on either eating the whole pan or making it as a party appetizer.
Husband loved this. I mixed the caraway seeds in with the thousand island/sauerkraut mixture and eliminated the top crust. I know the top crust would have been great; however, I knew we didn't need that extra bread.
Tasted OK but the texture was disappointing
I made this for my husband and he loved it! The only thing he said negatively was he could go without the top crescent rolls. Also make sure to drain the kraut ALOT!!
This is one of the greatest ways to use leftover St Patrick's day diner! After Rueben leftovers, try this quick and easy to prepare meal. Usually prepare on Pampered Chef stone according to directions but we skip the top crescent rolls. Leaving the hearty exposed Rueben components. Yummy and perfect. As a volunteer field editor for Taste of Home I love recipes that us classic ingredients with a new twist.
Our family loves a good reuben, but this just did not have the right taste; it was very easy to make and looked nice on the plate, but if you are accustomed to a classic reuben flavor, the crescent rolls just don't have the same taste - even loaded up with caraway.
I did not make this, but I plan to. I judged 4H demonstrations today and one 4Her made this dish. Simply delicious. I will probably cut back on the amount of corned beef and plan on using more Thousand Island dressing. Might mix the caraway seeds in with sauerkraut as someone suggested.
I loved this recipe and I added just a pinch of brown sugar and caraway to the sauerkraut, Every one raved at the recipe on how good it was! Went well with a cabbage, pineapple, and marshmallow salad...
Delicious. I like the tang of sauerkraut so I won't rinse it before I drain it next time. Dinner received rave reviews from friends!!
This is a easy lunch with a salad; we all enjoy it for a quick break @ the beach. MMM