The Man and I both LOVE Corned Beef, so I'm always on the lookout for new and interesting ways to use it in recipes that aren't your standard Corned Beef & Cabbage. Don't get me wrong, the tiny drop of Irish somewhere in the woodstack of my family history is enough reason for me to make that old standby on St. Patrick's Day every year, but I usually end up wanting more... enter the Reuben Casserole.
1 Tube Crescent Rolls
8-10 Slices Swiss Cheese
3/4 Pound Deli Corned Beef Slices
1/2 C Thousand Island Dressing
1 (14oz) can Sauerkraut (drained)
1 Large Egg White (lightly beaten - optional)
1/2 Teaspoon Caraway Seeds (optional)
Preheat oven to 375 degrees.
Unroll 1 Tube of crescent roll dough.
Place 1/2 in an 8x8 baking dish that has been lightly greased.
Bake for approximately 8-10 minutes until golden brown.
After the bottom dough has baked, remove from oven.
Layer half the cheese on top of baked crescent rolls.
Layer all the corned beef on top of cheese.
Combine the sauerkraut and Thousand Island Dressing together.
Spread over Corned Beef.
Place remaining cheese on top of the sauerkraut.
Place remaining crescent roll dough on top of cheese layer.
Carefully seal perforations.
Brush with egg whites and caraway seeds. (Optional step)
Bake for 12-16 minutes until the crust is golden brown.
Let stand 5 minutes before cutting.