Keto Reuben Casserole
About This Recipe
If you crave the classic taste of a Reuben sandwich, yet want to adhere to a keto diet, we have an incredible dish for you - the Keto Reuben Casserole. Drawing rich flavors from scrumptious corned beef, tangy sauerkraut, creamy cheeses, and full-bodied seasonings like caraway seeds, this delectable dish is a sublime meeting point of taste and health! Unleashing a gastronomic adventure laden with great texture, this casserole guarantees a palate-pleasing experience from the first bite to the last. It is characterized not only by its luscious flavors, but also by its versatility, turning a simple weekday meal into a matter of culinary delight.
In the modern, fast-paced world, it can be challenging to balance wellness with palate pleasure, but the Keto Reuben Casserole flawlessly accomplishes just that. The recipe aligns perfectly with a keto diet, allowing you to enjoy a spectacular range of flavors while staying on track with your dietary goals. If you've been browsing through various options on your keto mobile app but couldn't find a recipe as fitting as this, search no more! This casserole fits the bill, offering you not just an appetizing dish, but a healthy one too.
Enjoy the delight of a mouthwatering Reuben, without the carb-loaded bread, with the decadent and easy-to-make Keto Reuben Casserole. Each ingredient plays a vital role in creating a truly exceptional dish that promises to be a hit with keto followers and cheese lovers alike. As flavors are layered and melded in the baking process, the aroma of the dish alone will ignite your senses. So, put on your apron, preheat the oven, and embark on this delightfully healthy journey of preparing the spectacular Keto Reuben Casserole, right in the comfort of your own kitchen.
Ingredients








Directions
Preheat oven to 350 degrees F.
In a saucepan, melt the cream cheese, mayonnaise and ketchup over low heat. While that is melting, slice and dice your corned beef into half inch chunks.
Once the the mixture is melted, add the can of drained sauerkraut, a cup and a half of the swiss cheese and chopped corned beef. Mix until all incorporated and the cheese is melted.
Take the sauce of the heat and mix in the pickle juice if you have it. If not, add a tablespoon of salt, a teaspoon of vinegar and a pinch of garlic salt.
Pour into a greased dish (I used a 9 inch pie pan) and top with remaining swiss cheese. Garnish by sprinkling caraway seeds on.
Place in the oven for about 20 minutes until the mixture is bubbling and the cheese on top is melted.
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