Keto Reuben Casserole Recipe
Are you craving a warm, cheesy dinner that fits your low-carb lifestyle? This keto Reuben casserole recipe is the ultimate solution. Packed with tender corned beef, zesty sauerkraut, and melted Swiss cheese, it delivers iconic deli flavor without the extra carbs.
Equipment
- 9x13-inch ceramic or glass baking dish
- Large skillet for sautéing cabbage
- Cutting board and sharp chef knife
- Medium mixing bowl
- Whisk and silicone spatula
- Measuring cups and measuring spoons
Ingredients
- Deli corned beef – 1 lb, chopped into bite-sized pieces
- Small head green cabbage – 1, shredded (about 5 cups)
- Canned sauerkraut – 1.5 cups, well drained and squeezed dry
- Swiss cheese – 2 cups, shredded
- Unsalted butter – 2 tablespoons
- Mayonnaise – 1/2 cup
- Sugar-free ketchup – 2 tablespoons
- Dill pickle relish – 1 tablespoon, unsweetened
- Horseradish – 1 teaspoon, optional for extra kick
- Garlic powder – 1/2 teaspoon
- Caraway seeds – 1/2 teaspoon
- Salt and black pepper – to taste
Instructions
Sauté the Shredded Cabbage
- Heat butter in a large skillet over medium heat. Add shredded cabbage, salt, and pepper. Sauté for eight minutes until soft and slightly tender. Transfer cabbage to your greased 9x13-inch baking dish as the bottom layer.
Prepare the Low-Carb Dressing
- In a medium bowl, whisk together mayonnaise, sugar-free ketchup, dill pickle relish, horseradish, and garlic powder. Stir continuously until smooth and creamy. This keto-friendly dressing creates the perfect tangy deli flavor for your casserole layers.
Layer the Corned Beef and Sauerkraut
- Spread the chopped corned beef evenly over the sautéed cabbage base. Press the sauerkraut between paper towels to remove all excess moisture. Layer the dry sauerkraut evenly over the corned beef across the entire dish.
Drizzle Dressing and Top with Cheese
- Pour your homemade dressing evenly across the sauerkraut layer. Use a spatula to gently spread it out. Cover the top completely with shredded Swiss cheese and sprinkle caraway seeds for that classic rye sandwich taste.
Bake to Golden Perfection
- Preheat your oven to 375°F. Bake uncovered for twenty to twenty-five minutes until the Swiss cheese is melted, bubbly, and light golden brown. Let cool five minutes before slicing and serving warm.
Notes
- Drain Moisture Well: Always squeeze excess liquid from sauerkraut using paper towels or a fine mesh strainer so your casserole never turns watery.
- Meat Selection: Use leftover home-cooked corned beef brisket or thick-cut deli meat for the best meaty texture in every slice.
- Carb Swap Option: Swap green cabbage for cauliflower rice if you want a lighter veggie base with a very mild background flavor.
- Rye Flavor Boost: Add extra caraway seeds into the cabbage while sautéing to mimic the warm herbal taste of real rye bread.
- Cheese Alternatives: Substitute Swiss cheese with provolone or Gruyère cheese if you prefer a smoother, milder melted cheese top.
- Storage Tips: Store cooled leftovers in an airtight glass container inside the refrigerator for up to four days.
- Reheating Instructions: Reheat individual portions in the microwave for 60–90 seconds until warm, or in a 350°F oven for 15 minutes to keep the cheese top bubbly.