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Reuben Crescent Bake Casserole Recipe
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4
Reviews
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By:
Mildred Moore
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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.
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INGREDIENTS
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2 tubes (8 ounces each) refrigerated crescent rolls
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1 pound sliced Swiss cheese
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1-1/4 pounds sliced deli corned beef (see note)
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1 can (14 ounces) sauerkraut, rinsed and well drained
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2/3 cup Thousand Island salad dressing
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1 egg white, lightly beaten
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3 teaspoons caraway seeds
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DIRECTIONS
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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.
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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.
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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.
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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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