Try this Reuben Casserole recipe, or contribute your own.
- 2 tablespoons ketchup
- 1/8 teaspoon salt
- 1 teaspoon white vinegar
- 1/4 teaspoon minced garlic
- 1/2 cup low fat mayonnaise (i used hellmann’s low fat)
- 2 tablespoons sweet pickle relish
- 1 1/2 teaspoons dried minced onion (also called chopped onion found in the spices section)
- a pinch of black pepper
- 7-14 oz canned sauerkraut drained well and patted dry with a paper towel (if you like a lot of kraut, use the whole 14 oz can, i use half)
- 1 (8 oz) can reduced fat crescent roll dough
- 2 teaspoons caraway seeds divided
- 1 lb thinly sliced deli corned beef
- 8 oz sliced 2% swiss cheese
- Carbohydrate 2.38034819995289 g
- Cholesterol 0 mg
- Fat 0.0492340830237177 g
- Fiber 0.10533175484534 g
- Protein 0.110991987275561 g
- Saturated Fat 0.00458082447075491 g
- Serving Size 1 1 serving (93g)
- Sodium 72.8706086251776 mg
- Sugar 2.27501644510755 g
- Trans Fat 0.0116008627242009 g
- Calories 9 calories
Step-by-step
- In a medium sized mixing bowl, combine the mayo, ketchup, relish, dried onion, vinegar, garlic, salt and pepper.
- Stir together until filly mixed and place in the refrigerator for at least an hour to allow the flavors to combine.
- Once the dressing is ready, mix with your desired amount of sauerkraut.
- Preheat the oven to 375 degrees.
- Lightly mist a 9×13 casserole dish with cooking spray and set aside.
- Unroll the can of crescent roll dough and press the seams together.
- Press the dough into the bottom of the prepared baking dish to cover the bottom.
- Sprinkle with 1 ½ teaspoons of the caraway seeds and press them into the dough a little bit.
- Bake for 8-10 minutes until dough is lightly golden.
- When the dough is baked, remove from the oven and evenly layer the slices of corned beef over the surface of the dough.
- Spread the dressing and sauerkraut mixture over the top of the corned beef and lay the slices of swiss cheese to cover the top.
- Sprinkle the remaining ½ teaspoon of caraway seeds over the top of the cheese and place the casserole back in the oven for another 12-15 minutes until the cheese is melted, the casserole is heated through and the bottom is golden brown.
- Slice into 8 pieces and serve.
Moisture Management
Traditional rye sandwiches rely on dense bread to absorb moisture, but translating these flavors into a baked casserole format introduces structural challenges. Sauerkraut releases significant liquid when heated, which quickly transforms a golden crust into mush if left unchecked. Squeezing the canned kraut thoroughly in paper towels removes excess brine before it ever touches the baking dish. While a 9x13-inch glass baking dish conducts heat evenly, metal pans will brown the crescent dough much faster; if using metal, reduce the initial blind-bake temperature by 25 degrees.
Dough Integrity
Crescent roll dough requires a partial blind bake at 375 degrees for eight to ten minutes to set its gluten structure before heavy wet ingredients are added. Pressing the perforations firmly together seals the base so fats from the corned beef do not leak through and prevent the bottom from browning. Embedding half the caraway seeds directly into the raw dough anchors the volatile oils as the pastry bakes, releasing aroma before the final melt.
Thermal Stratification
Building this dish requires careful ordering to protect texture while ensuring internal temperature reaches safety thresholds. Layering cold deli meat over hot pastry traps residual heat beneath the protein layer, allowing the Swiss cheese to melt during the final twelve to fifteen minute bake without scorching the underlying layers. Allowing the assembled dish to rest for five minutes after removal from the oven lets the fats emulsify and slice cleanly.
