Reuben sandwiches. My husband and I love them, but unlike a burger, a Reuben without bread just doesn’t quite work. We pretty much always eat grain free, and most of the time we eat low carb or keto, so no bread for us! Not that a breadless Reuben doesn’t taste delicious, but a little pile of corned beef, cheese, and kraut is just not hearty enough for a meal. So, I came up with this Reuben casserole. It tastes like a Reuben with corned beef, cabbage, swiss cheese, and Russian dressing, but with a lot of extra veggies, so it works as a meal. Even my kids love it!
Besides being grain free and low carb/keto, this reuben casserole contains 8 cups of veggies! The cabbage is pretty obvious since this is a reuben after all, but a pound of cauliflower is hiding in this recipe as well! I don’t hide from my kids that I include veggies in a lot of my recipes, but I do like to shred them or chop them finely so that the taste and texture of my kids’ less-than-favorite vegetables are not front and center. This way my kids enjoy the overall dish, and aren’t focused on picking out pieces of veggies!
This recipe makes a large batch, 6–8 servings. To make a casserole for 2–3 people, it can be cut in half pretty easily. Just use a 8” x 8” or 9” x 9” square baking dish.
If you like a lot of cheese, feel free to add more to the casserole itself or on top!
1 cup of organic mayo*
1/3 cup organic, low or sugar free ketchup
3-4 dashes of hot sauce to taste
3-4 c. riced cauliflower (half of a large or one small head, or one 16 oz bag of frozen, thawed)
4 c. shredded cabbage (about half of a small/medium head shredded using a food processor, or cheese grater
1-1/2 to 2 lbs. cooked, chopped corned beef
8 oz shredded swiss cheese (1-1/2 c. shredded)
8 oz cream cheese, room temperature
1 c. almond flour
1-1/2 tsp. salt
¼ tsp. ground black pepper
½ tsp. onion powder
4 TBS Apple cider vinegar
Coconut or avocado oil for greasing casserole dish
Preheat oven to 350˚. Grease a 13” x 9” baking dish with coconut or avocado oil.
Combine mayo, ketchup, and hot sauce. Set aside ¼ cup to use later.
Use a food processor with the shredding attachment to shred the cabbage and cauliflower. Use a cheese grater if you don’t have a food processor.
In a large bowl, combine cabbage, cauliflower, ¾ of sauce, with the rest of the ingredients. Mix well. Spread mixture into baking dish. Bake for 50–55 minutes until slightly golden on top.
Let sit for 5 minutes before serving. Serve with remaining sauce.
Keto Reueben Casserole
- 1 c. organic mayo
- 1/3 c. organic, low or sugar free ketchup
- 3-4 dashes hot sauce to taste
- 3-4 c. riced cauliflower half of a large or one small head, or one 16 oz bag of frozen, thawed
- 4 c. shredded cabbage (about half of a small/medium head shredded using a food processor or cheese grater
- 1-1/2 to 2 lbs. cooked chopped corned beef
- 8 oz shredded swiss cheese 1-1/2 c. shredded
- 8 oz cream cheese room temperature
- 1 c. almond flour
- 6 eggs
- 1-1/2 tsp. salt
- ¼ tsp. ground black pepper
- ½ tsp. onion powder
- 4 TBS Apple cider vinegar
- Coconut or avocado oil for greasing casserole dish
- Preheat oven to 350˚. Grease a 13” x 9” baking dish with coconut or avocado oil.
- Combine mayo, ketchup, and hot sauce. Set aside ¼ cup to use later.
- In a large bowl, combine cabbage, cauliflower, ¾ of sauce, with the rest of the ingredients. Mix well. Spread mixture into baking dish. Bake for 50–55 minutes until slightly golden on top.Let sit for 5 minutes before serving. Drizzle with remaining sauce.
Also try my Hidden Veggie Breakfast Bake
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