This Reuben Casserole has all the flavors you love from a Reuben sandwich in a super easy one-dish bake your whole family will love. With a crispy crescent roll crust, sprinkled with caraway seeds for the flavor of rye, topped with layers of corned beef, tangy sauerkraut, a creamy homemade thousand island dressing and melted swiss cheese, this is one you’ll want to make again and again! I love how quick and simple this is to toss together, perfect for a weeknight meal! You do want to give the dressing an hour or so in the fridge before using it so that the flavors have time to meld together, so you may want to stir it together the night before, in the morning before work, or as soon as you get home. Everything else goes together really quickly – so easy! Plus a serving of this casserole is only 265 calories or 7 WW SmartPoints on the Green, Blue or Purple myWW plans.
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- 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 MAKE IT : 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.