A delightful casserole that takes classic Reuben sandwich ingredients and transforms them into a savory baked dish, perfect for any occasion.
Ingredients
Scale:
2 cans (8 oz each) crescent roll dough
8 oz cream cheese, softened
1 cup sauerkraut, drained and chopped
1 cup corned beef, chopped
1 cup Swiss cheese, shredded
1 tsp Dijon mustard
1 tsp caraway seeds (optional)
Salt and pepper, to taste
1/2 cup additional Swiss cheese, shredded
Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a medium-sized mixing bowl, combine the softened cream cheese, chopped sauerkraut, chopped corned beef, shredded Swiss cheese, Dijon mustard, and caraway seeds (if using). Season with salt and pepper to enhance the flavors. Mix thoroughly until all ingredients are well combined.
Unroll one can of crescent roll dough and lay it flat in a greased 9x13 inch baking dish. Press the seams together to create a solid dough base.
Spread the cream cheese mixture evenly over the dough base.
Unroll the second can of crescent roll dough and place it over the filling. Press the seams together firmly to seal.
Sprinkle the additional shredded Swiss cheese evenly over the top layer of crescent dough.
Bake in the preheated oven for 25-30 minutes or until the top is golden brown and bubbly.
Once baked, remove from the oven and let it cool for about 5 minutes.
Garnish with chopped fresh parsley before serving. Cut into squares and enjoy.
