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Reuben Bake Casserole
Submitted by: Bob & Sandy Richardson
Great for potlucks and outings
INGREDIENTS:
Reuben Crescent Bake (Prep time 20 min. and Bake time 15 min.)

2 tubes (8 ounce each) refirdgerated crescent rolls
1 pound sliced swiss cheese
1-1/4 pounds sliced deli corned beef
1 can (14 ounces) sauerkraut, rinsed and well drained
2/3 cup Thousand Island salad dressing
1 egg white, beaten
3 teaspoons caraway seeds
INSTRUCTIONS:

Unroll one tube of crescent dough into one long rectangle; seal the seams and perforations. Press into the bottom of a Greased 13-in. x 9-in. x 2- in. baking dish. Bake at 375* for 8-10 minutes or until golden brown.
Layer with half of the cheese and all of the corned beef. Combine sauerkraut and 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; sprinkle with caraway seeds.
Bake for 12-16 min. or until heated through and crust is golden brown. Let stand for 5 minutes before cutting. Yield 8 servings.