Keto Reuben Casserole is all the classic flavors we love, layered into one 30 minutes meal. Corned beef, sauerkraut, special sauce, and Swiss cheese layer up to make a hearty and family friendly dinner.
Who else grew up on reuben sandwiches? My mom made some that were absolutely delicious! Corned beef, Swiss cheese, and sauerkraut sandwiched between 2 pieces of garlic butter soaked rye bread. They were heaven...even without the sauce.
This casserole is so close in flavor, I don't even miss the rye bread. It is so easy to make...just layer everything up in the casserole dish and bake in the oven.
Our layers start with 1 pound of deli sliced corned beef, followed by a layer of sauerkraut, a layer of special sauce, and finally a layer of Swiss cheese.
The special sauce is amazing and gives the reuben casserole all of the flavor. The ingredients are mayo, sugar free ketchup, minced onion, keto friendly sweetener, dill pickle relish, and white vinegar.
The first time I made this we used half of the sauce, but this deserved extra sauce, so we doubled it!
Even my picky husband loves Reubens and this casserole.
Can I use canned corned beef or homemade corned beef?
Yes, you can definitely use canned corned beef or homemade corned beef. Just be aware of the carb counts on both of those. The deli corned beef I used had zero carbs.
Serving suggestions
This is a rich casserole so I would suggest serving this with a fresh green salad or a sautéed green vegetable such as zucchini or Brussels sprouts.
Recipe Card
Keto Reuben Casserole - 3 Net Carbs
Ingredients
- 1 pound Deli Corn Beef-chopped
- 1 Cup Sauerkraut-drained
- 2 Cups Shredded Swiss cheese
- ½ Cup Mayonnaise
- 4 Tablespoons Ketchup (sugar free for keto)
- 2 Tablespoons Minced white onion
- 2 teaspoon sugar free granulated sweetener (see my favorite on Amazon)
- 2 teaspoon Dill Pickle Relish
- 2 teaspoon White vinegar
Method
- Pre-heat the oven to 400F.
- In a small mixing bowl, combine the mayo, ketchup, onion, sweetener, pickle relish and vinegar. Set aside.
- Spray the inside of a 9x13 casserole dish with cooking spray. Spread the corned beef in the bottom of the dish.
- Spread the drained saurkraut evenly on top of the corned beef, followed buy the sauce, and finally the shredded cheese.
- Bake in the oven for 20 minutes.
- Serve.
Eloise Taylor says
I made this for a group of ten for a potluck lunch today. They all loved it. I have been asked to share the link. There was nothing to bring home! I followed the recipe exactly, except I didn't have Swiss cheese so substituted Sharp Chedder (Ai said it was the better choice over my Pecorino Romano). I did use the butter on top and it browned beautifully. It took longer than recommended to bake... about 40 minutes in my oven, heated to in-oven thermometer temp. -- Thanks so much for this recipe....I found it in a search for a casserole to use my leftover St. Patrick's Day corned beef that I had frozen. I will make this one again.
Jeanduncan says
Looks delicious ????
Donna Davis says
My hubby specifically requests this. It’s great!!
Emily says
My husband and father LOVED this! We had a leftover corned beef brisket so I used it. I’m not a Ruben fan so I didn’t try it, but they gave it 5-stars. The only change I made was that I didn’t use a 9x13, the dish I used was a bit smaller.
Natalie says
How did the meal turn out after being frozen?
Az Anna says
This is delicious, but there was a lot of liquid in the pan when it wad done cooking. I did drain the sauerkraut!
Diana Bradford says
The sauce is delicious. It is the same recipe that I use to make thousand island dressing except I leave out the onion and add a boiled egg. It was all great.
Stephanie says
this is a winner! The sauce puts over the top. I added some caraway seeds to mimic a little rye bread flavor.
Emily says
I considered doing the same, but couldn’t find caraway in my spice cabinet and didn’t want to go to the store. I will make sure I have them next time I make this.
Amy says
I’ve been this numerous times and absolutely love it!!! Made it and had my very picky Momma out for dinner and she asked for seconds! A huge hit!!! Now I have a question: my youngest daughter is about to have a major surgery and I would love to make this and freeze one for them to eat while she recovers. Do I bake it then freeze it, do I assemble it and freeze it before freezing???? HELP!!!!!!
Jesus1 says
I would think that you would make it, bake it and then freeze it. They can then reheat in oven or Microwave. Hope all went/goes well with your daughters surgery.
Kim says
Delicious. I make a corned beef brisket, not deli meat, and do this. It’s so good.
Wendy says
I also put a teaspoon or so (I never measure ?) of caraway seed in with the corned beef... completes the flavor profile for me!!!!
Sherry Hoover says
So very good! We didn’t miss the bread. My husband, the non-Keto eater said it was a 5+ !
Kim Marrone-Edwards says
Best thing I've made and eaten in several weeks! I put a scoop on a chaffel and ENJOYED every delicious bite. Ty!
Sandy says
It was so delicious, as every single recipe that I have tried from Jennifer. Very easy and fast. Thank you
Elizabeth says
Love this one! The sauce is SO good!
Randi Jenkins says
Turned out delicious we all loved it! Will definitely go into rotation in our weekly keto meals. Ps I added caraway seeds into the casserole. I added them on top of the sauerkraut and I believe it added a nice touch to it!
Janice says
Tastes awesome! A bunless reuben
Vickie S says
This tasted just like a reuben, it was so easy to make & I enjoyed it very much. I didn’t miss the rye bread, at all. I’ll make again.
Sharon says
Oh my this sounds delicious!