- If you like Reuben sandwiches, you will absolutely LOVE this casserole! We did!
Adapted from Taste of Home magazine.
- 2 tubes (8 oz each) crescent rolls
- 1 lb sliced Swiss cheese, divided
- 1-1/4 lbs sliced deli corned beef
- 1 can (14 oz) sauerkraut, rinsed and well drained
- 2/3 cup Thousand Island salad dressing
- 1 egg white, lightly beaten (optional)
- 3 t caraway seeds (optional)
- Unroll one tube of crescent dough into one long rectangle; seal seams. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 375° for 8-10 minutes or til 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, if using.
- Bake for 12-16 minutes or til heated through and crust is golden brown. Let stand for 5 minutes before slicing.
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