Description
This Easy Keto Reuben Casserole is a low-carb twist on the classic Reuben sandwich, layered with tender corned beef, tangy sauerkraut, dill pickles, creamy Russian dressing, and melted Swiss cheese. Perfect for a comforting, quick keto-friendly meal that can serve a family or group of six.
Ingredients
Scale
Meat
- 1 pound corned beef
Vegetables and Condiments
- 8 oz sauerkraut, drained
- 1/2 cup diced dill pickles
- 1/2 cup Russian dressing
Dairy
- 12 oz Swiss cheese
Others
- Butter or cooking spray (for greasing casserole dish)
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for baking the casserole.
- Drain Sauerkraut: Use a mesh strainer to thoroughly drain the sauerkraut to prevent excess moisture in the casserole.
- Grease Dish: Grease your casserole dish with butter or cooking spray to prevent sticking and to help browning.
- Layer Ingredients: Place half of the corned beef evenly in the casserole dish, then layer with drained sauerkraut and diced dill pickles.
- Add Dressing and Cheese: Drizzle half of the Russian dressing over the layered ingredients and sprinkle one-third of the Swiss cheese on top. Repeat the layering with remaining corned beef, sauerkraut, pickles, Russian dressing, and cheese.
- Bake Covered: Cover the casserole dish with aluminum foil and bake for 10-15 minutes until the casserole is bubbling and heated through.
- Broil for Finish: Remove the foil and broil the casserole for 2-3 minutes to achieve a golden brown top with melted cheese.
Notes
- Ensure the sauerkraut is well-drained to keep the casserole from becoming watery.
- You can substitute Russian dressing with Thousand Island dressing if preferred.
- For extra flavor, consider adding a teaspoon of caraway seeds to the sauerkraut layer.
- Use a casserole dish size around 8×8 inches for best layering.
- Broiling time may vary depending on your oven; watch closely to avoid burning.
