Reuben casserole
A deli Reuben in a baking dish: roasted cauliflower, tangy sauerkraut and chopped corned beef under a quick homemade Thousand Island dressing and melted Swiss, with a little caraway standing in for the rye. It is ready in under an hour.
- Time
- 55 min (15 prep + 40 cook)
- Servings
- 6
- Per serving
- 462 kcal
- Protein
- 26 g
Ingredients
- just under 2 lb florets (1 large head) cauliflower
- 1 1/2 tbsp olive oil
- 1/3 tsp salt
- 1/2 tsp black pepper
Thousand Island
- 1/2 cup nonfat Greek yogurt
- 1/4 cup mayonnaise
- 1 tbsp tomato paste
- 1/4 cup chopped pickles, dill pickles, finely chopped
- 1 tsp apple cider vinegar
- 3/4 tsp erythritol
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1 can or jar (14 oz), drained and squeezed dry sauerkraut
- 1 tsp caraway seed
- 1 lb corned beef, cooked, chopped into bite-size pieces
- 6 oz sliced Swiss cheese
Steps
- Heat the oven to 400°F. Toss the cauliflower with the oil, salt and pepper, spread it over two sheet pans in a single layer and roast 25–30 minutes, turning once, until tender and browned at the edges.
- Stir the yogurt, mayonnaise, tomato paste, chopped pickles, vinegar, erythritol, paprika and garlic powder together until smooth.
- Spread the cauliflower in a 23 × 33 cm (9 × 13-inch) baking dish. Layer on the sauerkraut, sprinkle with the caraway, spoon on half the dressing and add the corned beef. Dot with the remaining dressing and cover with the Swiss.
- Bake 12–15 minutes until melted and bubbling and hot through. Rest 5 minutes. It keeps 4 days in the fridge; reheat covered at 350°F for 15–20 minutes or in the microwave. It can be frozen for 3 months, though the dressing loosens a little when thawed.
Good to know
How dry should the sauerkraut be?
Very. Squeeze it by the handful or wring it in a clean towel. Wet kraut is the usual reason for a soggy Reuben bake.
Can I use reduced-fat Swiss?
Yes, it melts a little less readily, at about 48 instead of 41.
Per
- Calories
- 158
- Protein
- (23%)
- 9 g
- Fat
- (69%)
- 12 g
- Carbohydrates
- (8%)
- 4 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 449 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2773 kcal goes into the pot and 1960 g of ingredients comes out as about 1750 g of food: 158 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.