One of my family’s favorite sandwiches are reuben sandwiches. They love them! But it can be time consuming to make each individual sandwiches, right? So why not just make one big reuben sandwich casserole. All the flavors, served warm and easy to slice up and serve! Baked Reuben Casserole is like a huge reuben sandwich for a crowd! Layers of rye bread, pastrami, sauerkraut, Swiss cheese and special sauce! You’ll Need: 2 tubes (8 ounces each) of refrigerated crescent rolls. 1 pound of sliced swiss cheese. 1-¼ pounds of sliced deli corned beef. 1 can (14 ounces) rinsed and drained sauerkraut. 2/4 cup of Thousand Island salad dressing. 1 lightly beaten egg white. 3 tsps of caraway seeds. How to: Preheat the oven to 375° and grease a 13×9 baking dish. First, unroll one tube of crescent dough into 1 rectangle, seal seams and perforations. Place in the baking dish and bake for 8 to 10 minutes. In a bowl, mix together the sauerkraut and salad dressing. Spread half of the cheese over the crust, and add a layer of the corned beef. Add a layer of the sauerkraut mixture and top with the other half of cheese. Unroll the second tube of crescent dough on a floured surface and roll it into a 13×9 inch rectangle. Place over the cheese, brush with the beaten egg white, drizzle some caraway seeds and bake for 12 to 16 minutes. Let stand before serving et Voila! Simple, easy and tasty! I made this for dinner but you can serve it as a snack too! Or even breakfast. Just give it a shot, you won’t regret it. Please make sure to share this Recipe with your friends on Social Media and also follow us to get our latest Yummy Recipes.