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Reuben Casserole
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1 lb Sliced Deli-Style corned beef
4-6 oz Swiss cheese
1 16 oz jar/can sauerkraut
4 tablespoons low-carb Thousand Island dressing*
4 tablespoons sugarfree mayonnaise
1 tablespoon dill or Splenda sweetened relish
In a large casserole dish (or in separate ramekins) sprayed with PAM, layer slices of corned beef (the thin sliced - not chipped - works best). Kind of scrunch them up with an "uneven approach" so it's not a slab of corned beef.
Drain saurkraut of 1/2 its juice and lay atop corned beef (if you like the sweeter variety of kraut, thoroughly rinse off canned/jarred juice and replace with a bit of cool water -- toss 1/2 tsp Brown Sugar Twin or Splenda into it before adding to the casserole dish.) Top with swiss cheese layer and bake at 350°F for 15 minutes (10 minutes for ramekins) or until cheese is melty but not liquidy.
While the dish is baking, in a separate bowl mix Thousand Island Dressing, Mayonnaise, and Relish.
Remove casserole dish from the oven, slice in 4 serving-size squares and top with dollops of dressing mixture.
* Note: There are many low-carb "Thousand Island" dressings available now, but you can also make your own in one of two ways:
1. Mix 5 tablespoons mayonnaise, 1 tablespoon sugarfree ketchup (or 1 teaspoon tomato paste), 2 tablespoons sour cream, 1 teaspoon dill relish, 1/2 teaspoon Splenda or liquid sweetener. Mix well and keep refrigerated any not used in this recipe. OR
2. Use a mix of commercial Thousand Island dressing (the least "Orange-y" variety you can find), sour cream, and mayonnaise.
Serves 4
5 carb grams per serving if using Thousand Island dressing made by version #1 above. Otherwise, adjust carbs accordingly.
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