Description
A flavorful, keto-friendly take on the classic Reuben sandwich, this casserole features layers of tender corned beef, tangy sauerkraut, and melty Swiss cheese, all topped with a buttery, crumbly crunch.
Ingredients
Scale
- 12 oz reduced-sodium corned beef, thinly sliced
- 2 cups sauerkraut, rinsed and drained
- 1 1/2 cups reduced-fat Swiss cheese, shredded
- 1 tbsp fresh parsley, finely chopped
- 3/4 cup Fage 0% Greek yogurt
- 2 oz Philadelphia 1/3 Less Fat cream cheese, softened
- 2 tbsp no-added-sugar ketchup
- 1 tbsp Dijon mustard
- 2 tbsp dill pickles, finely chopped
- 1 large egg
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/2 cup Bob’s Red Mill almond flour
- 1 tbsp Anthony’s oat fiber
- 1 tbsp grated Parmesan
- 1 tbsp Kerrygold unsalted butter, melted
- 1/4 tsp smoked paprika, additional for topping
- 1 pinch black pepper
Instructions
- Preheat your oven to 375°F.
- Prepare the baking dish by lightly greasing an 8×8-inch baking dish.
- Rinse the sauerkraut under cold water, drain well, and squeeze it dry.
- Beat the cream cheese until smooth.
- Incorporate the Greek yogurt, ketchup, Dijon, chopped pickles, egg, garlic powder, and smoked paprika into the cream cheese.
- Layer one-third of the sauerkraut into the bottom of the greased baking dish.
- Spread one-third of the corned beef over the sauerkraut.
- Spoon one-third of the creamy Reuben sauce over the meat.
- Sprinkle 1/4 cup Swiss cheese on top of the sauce.
- Repeat the layers two more times.
- Finish by sprinkling the remaining Swiss cheese evenly over the top.
- Prepare the crumb topping by mixing almond flour, oat fiber, Parmesan, melted butter, smoked paprika, and black pepper.
- Sprinkle the crumb topping over the Swiss cheese layer.
- Bake for 30–35 minutes until bubbling and golden on top.
- Allow to rest for 20 minutes before slicing and garnish with parsley.
Notes
Make-ahead by preparing a day in advance. Avoid soggy layers by properly drying the sauerkraut.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 80mg