Make a low-carb Reuben bake with your leftover corned beef that is full of savory flavors and gooey cheese. In this gluten-free dish, sauerkraut, Swiss cheese, and shreds of corned beef are baked together in a creamy sauce. It's the best comfort food ever, and it's great for any keto meal!
Ingredients: 2 cups leftover corned beef, shredded. 1 cup sauerkraut, drained. 1 cup shredded Swiss cheese. 1/2 cup mayonnaise. 1/4 cup sugar-free ketchup. 2 tablespoons Dijon mustard. 1 tablespoon Worcestershire sauce. 1 teaspoon caraway seeds optional. Salt and pepper to taste. Chopped fresh parsley for garnish.
Instructions: Turn on your oven and heat it up to 375F 190C. Shred the corned beef, sauerkraut, and Swiss cheese and put them all in a bowl. Add the sugar-free ketchup, Dijon mustard, Worcestershire sauce, caraway seeds if using, salt, and pepper to a different bowl, and mix them together using a whisk. Pour the sauce over the corned beef and mix it all together by tossing it. Spread the mixture out evenly in a baking dish that has been greased. Put it in an oven that is already hot and bake for 20 to 25 minutes, until the cheese melts and bubbles. Take it out of the oven and let it cool down a bit before you serve it. Before serving, sprinkle with chopped fresh parsley. This tasty low-carb Reuben bake is a comforting and filling meal that is great for using up corned beef that you have left over.
Prep Time: 15 minutes
Cook Time: 25 minutes
Gourmet Gastronomy
