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: EatingWell.com, December 2019

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Recipe Summary test

active:
20 mins
total:
40 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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

1 cup
338 calories; protein 14g; carbohydrates 17g; dietary fiber 3g; sugars 5.8g; fat 23.9g; saturated fat 6.7g; cholesterol 6.6mg; vitamin a iu 37IU; vitamin c 24.9mg; folate 58.4mcg; calcium 246.4mg; iron 1mg; magnesium 29.3mg; potassium 243.1mg; sodium 492.6mg; thiamin 0.2mg.

3 fat, 1 high-fat protein, 1 lean protein, 1 vegetable, 1/2 starch

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