This Reuben casserole has the flavors of the classic sandwich, baked into a low carb casserole! With corned beef, sauerkraut, plenty of cheese, and creamy Russian or Thousand Island dressing, it only takes 30 minutes to make this recipe, with only 5 minutes prep!
What Makes This Recipe So Good
- There are only FOUR INGREDIENTS in this casserole! Corned beef, sauerkraut, Russian dressing, and Swiss cheese. Everything you love about a classic Reuben (minus the rye bread, of course) all baked in to a gooey, savory casserole.
- It’s so, so, so easy – wayyyy easier than putting together a bunch of sandwiches. Just layer the corned beef, the sauerkraut, and the dressing, and bake it a little before adding the cheese and putting it back in the oven.
- There’s no bread or anything in this recipe because it’s designed to be naturally low carb. If you’re keto, you’ll just need a keto-friendly Russian dressing, which you can make yourself super easily! Use my Russian dressing recipe from my Reuben tacos, and make sure your ketchup is keto.
Corned Beef – Leftover corned beef would work really well here, but you can also go the easy route and use deli counter corned beef. Whether you slice the corned beef into strips or chop it up is entirely up to you.
Sauerkraut – It’s really important that you not only drain your sauerkraut but you dry it, too. That way you don’t end up with pool of sauerkraut juice in the bottom of your casserole. A quick dab or two with a paper towel should do the trick.
- There may be some liquid in the bottom of the dish after baking the casserole. That’s totally normal with these ingredients, especially since there’s no bread or anything to soak up the excess. The liquid’ll drain off when you lift the casserole out of the dish, and won’t affect the taste or texture at all.
- If you’re not low carb or keto, you can crumble up or chop some rye bread to spread on top of the casserole when you add the Swiss cheese. It toasts up really well and will give the dish a little crunch.
- Make sure to spray the aluminum foil with cooking spray before you cover the baking dish with it, that way it doesn’t stick to the casserole.
More Casseroles You’ll Love
- Cheesy Spinach Casserole
- Chicken Cordon Bleu Casserole
- Eggs Benedict Casserole
- Cheesy Ham and Potato Casserole
- Sweet Potato Casserole
- 1 pound deli corned beef cut into strips or chopped
- 1 16-ounce can sauerkraut or 2 cups, drained very well and dried off
- 1 cup Russian dressing see Notes
- 2 cups freshly shredded Swiss cheese
- 2-quart baking dish
- Silicone spatula
- Aluminum Foil
- Cooking spray
- Preheat oven to 400° Fahrenheit.
- Lay corned beef evenly in bottom of 2-quart baking dish, then top evenly with sauerkraut. Pour dressing on top of sauerkraut and spread out evenly.
- Spray aluminum foil with cooking spray and cover baking dish with sprayed-side down. Place covered baking dish in preheated oven and bake for 20 minutes.
- After 20 minutes, remove dish from oven. Discard aluminum foil and sprinkle Swiss cheese evenly over top of casserole. Return baking dish to oven and bake, uncovered, for 10 minutes or so, until cheese is melted and bubbly. Remove from oven and serve warm with additional dressing if desired.
- There may be some liquid in the bottom of the dish after baking. That’s totally normal with these ingredients, especially since there’s no bread or anything to soak up the excess. The liquid’ll drain off when you lift the casserole out of the dish, and won’t affect the taste or texture at all.
- Russian Dressing: If you’re low carb, look for the brand of Russian dressing that has the fewest carbs.
- Cheese: Use a block of Swiss cheese that you shred yourself, to avoid any unnecessary fillers and carbs from pre-packaged, pre-shredded cheese. Fresh cheese also melts better!
- Make it Keto: Make your own Russian dressing at home using my recipe, but make sure you use a keto ketchup. The nutrition information for this Reuben casserole was calculated using my Russian dressing made with keto ketchup.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.