This Reuben casserole recipe has all the delicious elements of a Reuben sandwich with much less sodium and calories. Thinly sliced angel hair cabbage cooked with a splash of vinegar stands in for the sauerkraut, and lower-sodium deli turkey adds a rich, meaty flavor in place of the traditional corned beef. Source:, December 2019

Karen Rankin


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 2-quart (7-by-11-inch) baking dish with cooking spray. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add cabbage, onion and salt; cook, stirring often, until the cabbage wilts and the cabbage and onion begin to brown, about 5 minutes. Stir in vinegar and remove from heat. Transfer the mixture to the prepared baking dish.

  • Sprinkle one-third of the cheese evenly over the cabbage mixture; sprinkle with pickle, then turkey, then another third of the cheese. Stir together mayonnaise and ketchup in a small bowl; spread over the top cheese layer. Sprinkle with the remaining cheese.

  • Pulse bread in a food processor until coarse breadcrumbs form. Toss the breadcrumbs and the remaining 2 tablespoons oil in a small bowl; sprinkle over the top cheese layer.

  • Bake the casserole until it's hot throughout, the cheese is melted and the breadcrumbs are light golden brown, about 20 minutes. Serve hot.

Nutrition Facts

338 calories; 23.9 g total fat; 6.7 g saturated fat; 7 mg cholesterol; 493 mg sodium. 243 mg potassium; 17 g carbohydrates; 3 g fiber; 6 g sugar; 14 g protein; 37 IU vitamin a iu; 25 mg vitamin c; 58 mcg folate; 246 mg calcium; 1 mg iron; 29 mg magnesium;