Low Carb 4-Ingredient Reuben Casserole
Servings: 4
Ingredients
1 pound sliced or chopped cooked corned beef
3 cups drained sauerkraut, lightly squeezed dry
2 cups shredded Swiss cheese, divided
1 cup Thousand Island or Russian-style dressing (low sugar if desired)
Directions
Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish or similar small casserole dish.
Prep the sauerkraut by draining it well and giving it a gentle squeeze with clean hands or in a clean kitchen towel. This keeps the casserole from getting watery and helps the flavors stay rich and concentrated.
Spread the sauerkraut evenly in the bottom of the prepared baking dish, making a flat, even layer all the way to the corners.
Chop or tear the cooked corned beef into bite-size pieces if it isn’t already. Scatter the corned beef evenly over the sauerkraut layer, pressing it down lightly so it nestles into the kraut.
In a small bowl, stir the dressing to loosen it, then drizzle or spoon it evenly over the corned beef layer. Use the back of the spoon to gently spread it so most of the meat is lightly coated. This creamy layer will bubble up through the casserole as it bakes.
Sprinkle 1 1/2 cups of the shredded Swiss cheese evenly over the top, saving the remaining 1/2 cup for later. Try to cover the whole surface so you get a solid cheesy blanket that will brown nicely.
Place the casserole in the preheated oven and bake for 20 minutes, until the cheese is fully melted and the edges are just starting to bubble.
Carefully pull the dish out, sprinkle the remaining 1/2 cup of Swiss cheese over the top, and return it to the oven. Bake another 5–10 minutes, or until the cheese is deeply melted with golden brown spots and you can see creamy dressing bubbling up around the edges.
Remove the casserole from the oven and let it rest for at least 5–10 minutes. This short rest helps the layers settle so you can scoop out neat portions and see the distinct layers of corned beef, sauerkraut, and cheese.
Scoop into bowls or transfer portions into plastic containers for lunches. You’ll see the pink corned beef and sauerkraut layered under that thick, bubbly Swiss cheese with bits of creamy dressing peeking through. Serve warm and enjoy.
