Easy Keto Reuben Casserole
A warm, cheesy, low-carb version of the classic Reuben sandwich with corned beef, sauerkraut, Swiss, and creamy Thousand Island flavors. No bread, all comfort.
Ingredients
- 3 cups cooked corned beef sliced or shredded
- 2 cups sauerkraut drained and squeezed dry
- 1½ cups shredded Swiss cheese divided
- 1/2 cup cream cheese softened
- 1/2 cup mayonnaise
- 1/4 cup sugar-free ketchup
- 2 teaspoons dill pickle relish no sugar added
- 1 teaspoon Dijon mustard
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 tablespoon butter optional, for sautéing sauerkraut
- Optional add-ins: 1/2 cup sautéed onions 1/4 teaspoon smoked paprika, extra crisped corned beef for topping
Instructions
- Drain sauerkraut and squeeze out moisture well to prevent a watery casserole.
- Mix cream cheese, mayonnaise, sugar-free ketchup, relish, Dijon, onion powder, and black pepper until smooth.
- Optional: sauté sauerkraut in butter 3–5 minutes to mellow acidity and deepen flavor.
- Grease a 9×13 baking dish, spread corned beef on the bottom, toss sauerkraut with half the dressing, layer it over the beef, and sprinkle 1 cup Swiss on top.
- Bake at 375°F (190°C) for 20–25 minutes until cheese melts and edges are golden.
- Drizzle remaining dressing on top, add the rest of the Swiss, and return to the oven 5 minutes to melt; rest 8–10 minutes before serving.
Notes
Squeeze sauerkraut very dry for the best texture and flavor.
Let the casserole rest so the layers set and slice cleanly.
Use pastrami for a spicier, deli-style twist.
Let the casserole rest so the layers set and slice cleanly.
Use pastrami for a spicier, deli-style twist.