This oven baked Reuben casserole recipe is great for your Superbowl party! Not hosting this year? No worries. This casserole is easy to make, bake, take and share!
Casseroles are typically hot dishes with three main ingredients to include protein such as meat or fish, tasty veggies or specialty ingredients, and a starchy binder such as potatoes, pasta, or bread. Toppings may also be added to create a crispy or velvety texture or to add color or flavor.
What’s a Reuben?
In the United States, Reubens are grilled sandwiches typically composed of corned beef, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing. The sandwich is usually grilled and served between two slices of rye bread.
Did you know?
Did you know…that the first known use of Reuben sandwich was in 1927? According to Meriam Webster Dictionary, it was likely named after Reuben Kulakofsky, American grocer & renowned inventor of the sandwich.
So, what’s the story?
Some reports claim that Kulakofsky was playing poker with some men. Story has it that he asked for a sandwich made of corned beef and sauerkraut at a weekly poker game sometime during the 1920s. The sandwich was then prepared by chef Bernard Schimmel. However, the origin of the recipe remains contested, with others claiming that the creator of the recipe is New York deli owner Arnold Reuben. Is it possible that each created unique versions of the same type of sandwich?
Regardless of how the sandwich originated, it is inarguably unique and delicious. Enjoy this casserole version courtesy of Amac’s America’s Heritage Cookbook.
Oven baked Reuben Casserole
- 2 tubes (8 oz. each) refrigerated crescent rolls
- 1 lb. grated Swiss cheese, divided
- 1 ¼ lbs. shaved deli corned beef
- 1 can (14 oz.) sauerkraut, rinsed and well-drained
- ⅔ Russian dressing
- 1 egg white, lightly beaten
- 3 teaspoons caraway seeds
- Butter for greasing the dish
- Flour for dough
Preheat oven to 375 degrees F. While oven preheats, unroll one tube of crescent dough into one long rectangle: seal seams and perforation. Press dough onto the bottom of a greased 13 x 9-inch baking dish. Bake dough at 375 degrees F for 8 to 10 minutes until golden brown. Remove from oven. Layer with half of the cheese and all the corned beef. Combine sauerkraut and salad dressing: spread over the corned beef. Top with remaining cheese. On a lightly floured surface, press or roll the second tube of crescent dough into a 13 x 9-inch rectangle: sealing the seams and perforations. Place over the cheese layer. Brush top with egg white, then sprinkle with caraway seeds. Bake for 12 to 16 minutes or until heated through and crust is golden brown. Let stand for 5 minutes before cutting. Enjoy!
Be sure to check out our other fabulous casserole recipes including one for favorite spaghetti casserole.