Keto Reuben Casserole (Print version)
A low carb Reuben casserole with corned beef, sauerkraut, Swiss cheese, pickles, and a creamy tangy dressing.
# Ingredients:
For the casserole
01 -
12 oz (340 g) cooked corned beef, chopped or sliced into strips
02 -
2 cups (300 g) sauerkraut, drained and squeezed very dry
03 -
1/2 cup (75 g) chopped dill pickles
04 -
2 cups (225 g) shredded or sliced Swiss cheese, divided
05 -
1 tablespoon butter, for greasing the dish
For the low carb dressing
06 -
1/2 cup (115 g) mayonnaise
07 -
1/4 cup (60 g) sour cream
08 -
2 tablespoons sugar-free ketchup
09 -
1 tablespoon dill pickle juice
10 -
1 tablespoon Dijon mustard
11 -
1-2 teaspoons prepared horseradish
12 -
1/2 teaspoon smoked paprika
13 -
1/4 teaspoon black pepper
14 -
Pinch of salt, only if needed
For the topping
15 -
1/2 cup (30 g) crushed pork rind crumbs
16 -
1 tablespoon (14 g) melted butter
17 -
1/2 teaspoon caraway seeds, lightly crushed
# Instructions:
01 -
Preheat the oven to 375°F. Grease an 8-inch square baking dish or a similar 2-quart casserole dish with butter.
02 -
In a bowl, stir together mayonnaise, sour cream, sugar-free ketchup, pickle juice, Dijon mustard, horseradish, paprika, pepper, and a small pinch of salt. Taste before adding more salt.
03 -
Drain the sauerkraut well, then squeeze it in a clean kitchen towel until very little liquid remains. This keeps the casserole from turning watery.
04 -
Spread half of the corned beef in the baking dish. Add half of the sauerkraut, half of the pickles, half of the dressing, and half of the Swiss cheese. Repeat the layers.
05 -
Mix pork rind crumbs with melted butter and caraway seeds. Sprinkle the mixture evenly over the top of the casserole.
06 -
Bake for 22-25 minutes, until the cheese is melted and the edges are bubbling. Let the casserole rest for 8-10 minutes before serving.
# Good to know:
01 -
Squeeze sauerkraut very dry for the best texture.
02 -
Use sugar-free ketchup and gluten-free deli meat if needed.
03 -
Resting after baking helps the layers set.