Preheat and prep: Heat the oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish.

Drain the sauerkraut: Place sauerkraut in a clean kitchen towel and squeeze out as much liquid as possible. This step keeps the casserole from getting watery.

Make the keto “Russian” dressing: In a bowl, mix cream cheese, mayonnaise, sugar-free ketchup, dill pickles, apple cider vinegar, onion powder, smoked paprika, and black pepper until smooth.

Layer one: Spread half the corned beef evenly in the dish.

Layer two: Add half the sauerkraut on top of the beef. Sprinkle with caraway seeds for that rye-like flavor if using.

Layer three: Dollop and spread half the dressing over the sauerkraut.

Layer four: Top with half the Swiss cheese.

Repeat: Add the remaining corned beef, sauerkraut, dressing, and finish with the rest of the Swiss cheese.

Bake: Cover loosely with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes until the cheese is melted, bubbly, and lightly golden.

Rest and serve: Let the casserole rest for 10 minutes so it sets. Slice, garnish with parsley, and serve hot.