 Easy Carb-Conscious Recipes This Low-Carb Reuben Bake is a delicious way to use leftover corned beef, but you can also buy corned beef at the deli to make this Reuben casserole. And this has all the flavors people love in Reuben Sandwiches, without the carbs.
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Every year for St. Patrick’s Day I encourage people to cook corned beef, which goes on sale in the U.S. for this Irish-American holiday. And I hope you’re cooking some, whether you make it in the Slow Cooker or use the Instant Pot. Then, if you get some leftover corned beef, I hope you’ll try making this amazing Low-Carb Reuben Bake.
And if you don’t make corned beef (or don’t have leftovers) I recommend you buy corned beef at the deli to make this Reuben casserole! This recipe has layers of mashed cauliflower, cabbage, corned beef, Swiss cheese, and low-carb Thousand Island dressing. If you’re a fan of the Reuben Sandwich, you’ll recognize that’s how this casserole got its name. This is a recipe I came up with several years ago after I saw a Reuben casserole on Pinterest and experimented to make it into a low carb dish.
It took a couple of tries to get the recipe and photos the way I wanted them. But when Kara and I tested this final version we gobbled it up. This recipe is a complete winner for using leftover corned beef, and tomorrow is St. Patrick’s Day! I hope everyone who’s a Reuben Sandwich fan will try this recipe.
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