Low Carb Reuben Casserole
This Low Carb Reuben Casserole is all of the flavors of the beloved Reuben Sandwich, minus the carbs. Plus, this casserole keeps and reheats beautifully. It's super easy and you can have smaller (or larger) portions. Perfect for leftover corned beef brisket!
Servings 6 servings
Calories 386kcal
Equipment
Ingredients
- 12 oz Corned Beef Chopped, canned or deli style (chopped)
- 14 oz Sauerkraut drained and pressed (this will keep the casserole from being watery)
- 12 slices Swiss cheese
Dressing
- 1/2 Cup Mayonnaise
- 1 Pickle Spear sugar free
- 1 Tbsp Mustard
- 2 tsp red wine vinegar
- ½ tsp Paprika
- pinch granulated garlic
- 2 tbsp allulose granulated
- 5 grams onion * about ⅛ cup - finely chopped
- dash Tabasco
- small amount of shredded carrot * Optional for color and crunch
Garnish
- pickle slices
Instructions
- Pre-heat the oven to 400F. Oil a casserole dish (I used and 8 x 11 inch)
- Drain sauerkraut by putting in a colander and pressing with a spoon.
- Add all of the dressing ingredients to a blender and pulse until smooth.
- Spread the corned beef in the bottom of the dish in an even layer. Spread the drained sauerkraut evenly on top of the corned beef, followed buy the sauce, and the cheese.
- Bake for 20 minutes until hot and bubbly.
- Serve hot with shredded lettuce, tomatoes and pickles if desired.
Notes
The nutrition in this recipe is based on making six servings.
Nutrition
Serving: 1/6 recipe | Calories: 386kcal | Carbohydrates: 6g | Protein: 18g | Fat: 32g | Sodium: 1435mg | Fiber: 2g | Net Carbs: 4g | Fat Ratio per Serving: 74.61% | Protein Ratio per Serving: 18.65% | Carb Ratio per Serving: 4.15%