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.

Karen Rankin
Source:, December 2019


Recipe Summary

20 mins
40 mins


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; protein 14g 28% DV; carbohydrates 17g 6% DV; exchange other carbs 1; dietary fiber 3g 12% DV; sugars 5.8g; fat 23.9g 37% DV; saturated fat 6.7g 33% DV; cholesterol 6.6mg 2% DV; vitamin a iu 37IU 1% DV; vitamin c 24.9mg 42% DV; folate 58.4mcg 15% DV; calcium 246.4mg 25% DV; iron 1mg 6% DV; magnesium 29.3mg 11% DV; potassium 243.1mg 7% DV; sodium 492.6mg 20% DV; thiamin 0.2mg 15% DV.