Reuben sandwiches. I love them, but unlike a burger, a Reuben without bread just doesn’t quite work. I pretty much always eat grain free, and most of the time I eat low carb or keto, so no bread for me! 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.
After you’ve tried the recipe, share your pics! Tag me on Instagram @cindy.hilliard.nutrition
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.
- 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. Drizzle with remaining sauce.
Also try my Hidden Veggie Breakfast Bake
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