Rueben Sandwich Casserole

A few months back, I was invited to speak at a women's Event! I love going and meeting amazing wonderful women. One of my favorite parts of the event was the fact that everyone was invited to participate in a potluck style lunch in the afternoon. People from all over the state brought their favorites and laid them out in a picnic style lunch scene. It was beautiful, picnic tables around, outdoors and it was so fun!

When I approached the table, there was just so much food. So much in fact, I could hardly decide what to get, so somethings were just left behind. Not because I was so polite and wanted to save some for the crowd behind me, but because I simply didn't have enough hands to carry all the plates I wanted to, lol. But, there was one dish that caught my eye, and I was lucky enough to be able to catch one little snip of a corner piece that was left in the pan. When I bit into it, I was taken back to my childhood. I loved corned beef sandwiches. Being that I am a Cleveland girl, you can't be from the Land and know know about Slymans. This however, was a vegetarian version, which was right on time! Yep, a vegetarian Reuben sandwich, with all the fixings.

I had to find the person who made it, and with all the women there, I wasn't sure that would happen. But, I happen to run into a man who was lingering around the table, just like me and I asked him if he knew who had made it, and he pointed me toward his wife! I was so happy that I ran right over to her and she was so gracious to print me out a copy of the recipe. I thought long and hard about sharing it, but I thought, "How could I be selfish, as someone was generous enough to share with me", lol.

So, here you have it my friends....a VEGETARIAN REUBEN!


2 tubes (8 ounces each) refrigerated Crescent Rolls (Traders Joes Vegan version)

1 lb sliced Swiss Cheese (You can choose a vegan brand)

1 - 1/4 lbs slices of Deli Corned Beef - Vegetarian Brand

1 can (14 ounces) sauerkraut, rinsed and well drained

2/3 cup Thousand Island Salad Dressing (See Vegan Thousand Island Dressing recipe)

3 tsp caraway seeds


Unroll one tube of crescent dough into one long rectangle: seal seams and perforations. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 375 degrees for 8-10 minutes or until golden brown. Layer with half of the cheese and all of the corned beef. Combine sauerkraut ands salad dressing; spread over beef. Top with remaining cheese. On a lightly floured surface, press or roll second tube of crescent dough into a 13-in. x 9-in. rectangle, sealing seams and perforations. Place over cheese. Brush with Egg white (optional); sprinkle with caraway seeds. Bake at 375 degrees for 15-20 min.

This will be one of the BEST vegetarian REUBENS, if not the first, you will ever have!

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