Reuben Casserole (Low carb, keto, grain free)

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!

Ingredients

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

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

Directions

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.

Enjoy!

After you’ve tried the recipe, share your pics! Tag me on Instagram @cindy.hilliard.nutrition

Also try my Hidden Veggie Breakfast Bake

__________________________

All content on CindyHilliard.com is for information purposes only and is not to be used in place of medical advice or treatment. Always seek the care of a medical professional if you have health concerns.

__________________________

Links on CindyHilliard.com may be affiliate links, which means that I may receive a small commission if a purchase is made by clicking a link. The price you pay is no different. This income helps support this website. I only share links to products that I truly use and recommend!

Cindy Hilliard Nutrition is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com