This Keto Reuben Casserole transforms the classic sandwich into a cheesy, low-carb, gluten-free meal that’s packed with bold flavors and ready in just 30 minutes.
- Author: dadfd dadfd
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: American, Keto
Ingredients
1 lb deli corned beef, chopped or shredded
1½ cups sauerkraut, drained and squeezed dry
1½ cups shredded Swiss cheese
½ cup mayonnaise
½ cup sour cream
2 tbsp sugar-free ketchup
1 tbsp Dijon mustard
1 tbsp dill pickle relish (optional)
1 tsp caraway seeds
Salt and pepper to taste
Fresh parsley or extra Swiss for toppingCook Mode Prevent your screen from going dark
Instructions
1. Preheat oven to 375°F. Grease an 8×8 or 9×9 baking dish.
2. In a bowl, mix together mayo, sour cream, ketchup, Dijon, relish, and caraway seeds. Add salt and pepper to taste.
3. Layer chopped corned beef in the dish. Top with sauerkraut.
4. Spread the sauce evenly over the sauerkraut.
5. Sprinkle Swiss cheese evenly over the top.
6. Bake uncovered for 25–30 minutes until hot and bubbly.
7. Let cool for 5–10 minutes before slicing. Garnish with parsley if desired.
Notes
Be sure to drain your sauerkraut well to prevent excess moisture.
Use freshly shredded Swiss for the best melt and flavor.
Add horseradish or smoked paprika to the sauce for extra zing.
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 2g
- Sodium: 870mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 115mg
