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Reuben Crescent Bake Casserole Recipe
 
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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.


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
1: (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.
 
2: Layer with half of the cheese and all of the corned beef. Combine sauerkraut and salad dressing; spread over beef. Top with remaining cheese.
 
3: 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.
 
4: 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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