Reuben Crescent Bake Casserole Recipe

4      Reviews by:    Mildred Moore   Reuben Crescent Bake Casserole Recipe crescent rolls, Swiss cheese, corned beef, sauerkraut, Thousand Island dressing, egg and caraway seeds in developing this extremely delicious reuben casserole recipe. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    Northeastern    Servings:8 Nutrition facts:371 calories25.5 grams fat Print Preview Rate This Recipe Prep Time:   25 Minutes Cook Time:   21 Minutes Total Time:   46 Minutes

INGREDIENTS

• 2 tubes (8 ounces each) refrigerated crescent rolls
• 1 pound sliced Swiss cheese
• 1-1/4 pounds sliced deli corned beef (see note)
• 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

DIRECTIONS

• (Note: 2 12oz cans of corned beef works well, also.) 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.

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