Keto Reuben Casserole

introduction

This Keto Reuben Casserole is a simple, low-carb spin on the classic Reuben sandwich. It mixes corned beef, sauerkraut, a tangy dressing, and Swiss cheese. If you like easy casseroles, try the classic green bean casserole holiday for another warm side idea.

why make this recipe

Make this dish when you want a quick, filling keto meal. It keeps carbs low and flavor high. It takes little time and uses common ingredients. The bake is cheesy and tangy, and the whole family can enjoy it.

how to make Keto Reuben Casserole

1. Preheat the oven to 400°F.
2. Mix the dressing ingredients in a small bowl.
3. Layer chopped corned beef in a greased 9 × 13 dish.
4. Add the drained sauerkraut over the meat.
5. Spread the dressing over the sauerkraut.
6. Sprinkle the shredded Swiss cheese on top.
7. Bake 20 minutes until the cheese is bubbly and golden.
8. Serve right away.

Ingredients :

• 1 pound Deli Corn Beef, chopped
• 1 Cup Sauerkraut, drained
• 2 Cups Shredded Swiss cheese
• ½ Cup Mayonnaise
• 4 Tablespoons Ketchup (sugar-free for keto)
• 2 Tablespoons Minced white onion
• 2 teaspoon sugar free granulated sweetener
• 2 teaspoon Dill Pickle Relish
• 2 teaspoon White vinegar

Directions :

Prep Dressing: Pre-heat the oven to 400°F. In a small bowl, combine the mayo, ketchup, onion, sweetener, relish, and vinegar.
Layer: Spray a 9 × 13 dish. Layer the corned beef in the bottom, followed by the drained sauerkraut.
Top: Spread the prepared sauce evenly over the sauerkraut, and finally top the entire dish with the shredded cheese.
Bake & Serve: Bake for 20 minutes until the cheese is bubbly and golden. Serve immediately.

how to serve Keto Reuben Casserole

Cut into squares and serve hot. Add a side salad or steamed low-carb veggies. A few dill pickle slices on the plate add fresh crunch. This also works well with a small dollop of extra mayo or mustard if you like.

how to store Keto Reuben Casserole

Cool the casserole to room temperature before storing. Cover tightly and keep in the fridge for up to 3 days. Reheat single portions in the microwave or warm the whole dish in a 350°F oven until hot. Do not freeze the cheese-topped casserole; texture will change when thawed.

tips to make Keto Reuben Casserole

• Drain the sauerkraut well to avoid a soggy casserole.
• Use shredded Swiss for even melting.
• Chop the corned beef into small pieces so layers heat evenly.
• Taste the dressing and adjust sweetener or vinegar to your preference.
• Use sugar-free ketchup to keep carbs low.

variation (if any)

• Add a thin layer of sauerkraut mixed with chopped pickles for extra tang.
• Use cooked shredded cabbage instead of sauerkraut if you prefer less acid.
• Swap Swiss for Gruyère for a richer cheese flavor.
• Make single-serve versions in ramekins and bake for 12–15 minutes.

FAQs

Q: Can I use corned beef from the deli or canned corned beef?
A: Yes. Deli corned beef works best for texture, but canned corned beef is okay if chopped well.

Q: Is this casserole very sour from the sauerkraut?
A: It can be tangy. Drain the sauerkraut well and add a bit more mayo if you want a milder taste.

Q: Can I make this ahead and bake later?
A: Yes. Assemble and cover in the fridge for up to 24 hours, then bake 25–30 minutes, or until hot and bubbly.

Q: How many servings does this make?
A: It serves about 6 people as a main dish, depending on portion size.

Q: Can I make it vegetarian?
A: For vegetarian, replace corned beef with smoked tofu or seasoned seitan and use a vegetarian cheese.

Keto Reuben Casserole

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Keto

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Description

A simple, low-carb spin on the classic Reuben sandwich that the whole family can enjoy.

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Ingredients

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• 1 pound Deli Corn Beef, chopped
• 1 Cup Sauerkraut, drained
• 2 Cups Shredded Swiss cheese
• ½ Cup Mayonnaise
• 4 Tablespoons Ketchup (sugar-free for keto)
• 2 Tablespoons Minced white onion
• 2 teaspoons sugar-free granulated sweetener
• 2 teaspoons Dill Pickle Relish
• 2 teaspoons White vinegar

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Instructions

1. Preheat the oven to 400°F.
2. In a small bowl, combine the mayo, ketchup, onion, sweetener, relish, and vinegar.
3. Spray a 9 × 13 dish with cooking spray and layer the corned beef in the bottom, followed by the drained sauerkraut.
4. Spread the prepared dressing evenly over the sauerkraut, and top the entire dish with the shredded cheese.
5. Bake for 20 minutes until the cheese is bubbly and golden. Serve immediately, cutting into squares.

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Notes

Drain the sauerkraut well to avoid a soggy casserole. For added flavor, serve with a side salad or steamed low-carb veggies.

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Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 3g
• Sodium: 900mg
• Fat: 30g
• Saturated Fat: 10g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 60mg