Corned Beef Reuben Casserole with Creamy Russian Dressing

Corned Beef Reuben Casserole

Want to try something a little different for St. Patrick’s Day this year? This low carb casserole has all of the flavors of a classic Reuben sandwich, in a hot delicious main dish casserole.

Layers of cooked cabbage, corned beef, sliced dill pickles, and sauerkraut are covered in melted Swiss cheese, then topped with a creamy Russian dressing. (The pickles are optional, but I love the extra tangy-ness and crunch.)

Bake in a large casserole dish or 9×13” pan for a delicious low carb meal.

Corned Beef Reuben Casserole 2

Serve hot and drizzle with homemade creamy Russian dressing to serve. I like to kick up the spiciness of the dressing by adding extra Sriracha.

Corned Beef Reuben Casserole with Russian Dressing

I cook my corned beef in an Instant Pot (70 minutes on high pressure), until tender enough to shred. You can also use leftover cooked corned beef and reduced amounts of the other ingredients to make a smaller sized casserole.

RECIPE:

Corned Beef Reuben Casserole with Creamy Russian Dressing

Corned Beef Reuben Casserole

2 Tbs butter
½ head of cabbage, shredded
1 onion, halved and sliced
1 tsp salt
27 oz can or pouch of sauerkraut (see recipe before draining)
2-3 lb corned beef, cooked and shredded (See NOTE below)
1 cup diced or thinly sliced dill pickles
12 oz Swiss cheese, shredded or sliced
Creamy Russian Dressing (recipe below)

Preheat oven to 400°F. Spray a 9×13” baking dish with olive oil spray.

In a large skillet over medium heat, melt butter. Add cabbage and onion and sprinkle with salt; cook until soft.

Drain liquid from sauerkraut, reserving 2 Tbs of the liquid to make the Russian dressing. Dice or thinly slice dill pickles.

Layer ingredients in the baking dish in the following order:

  • Cabbage and onion mixture (cooked)
  • Corned Beef
  • Pickles
  • Sauerkraut

Cover with aluminum foil and bake for 30 minutes, or until heated through. Remove foil. Top casserole with cheese and bake for an additional 5-10 minutes.

Serve with creamy Russian dressing.

NOTES:

  • To cook corned beef in an Instant Pot: Rinse the corned beef brisket and place in Instant Pot. Sprinkle top of brisket with the packaged spices. Add 3 cups of water to the pot. Set Instant Pot to Manual (high pressure) and set time for 70 minutes. Natural Pressure Release for 15-20 minutes and then Quick Release. Remove from pot and shred corned beef.
  • To cook corned beef in a Slow Cooker: Rinse the corned beef brisket and place in a slow cooker. Sprinkle top of brisket with the packaged spices. Add  water to cover the brisket. Cook on low for 10-12 hours, or until brisket is tender. Remove from pot and shred corned beef.

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Creamy Russian Dressing

1/3 cup mayonnaise
¼ cup ketchup
2 Tbs sauerkraut juice
2 Tbs pickle juice
1 Tbs Worcestershire sauce
1 Tbs Sriracha (add more for a spicier sauce)
1 tsp apple cider vinegar
½ tsp onion powder

Combine all ingredients and mix with a whisk. Refrigerate until ready to serve.

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Filed under Instant Pot, Low Carb/Keto, Main Dishes

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