Low Carb Reuben Casserole

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One of my most favorite sandwiches was the Reuben. I haven’t had one in a long time, and I’ve been craving one big time! Now that I eat low carb, I will have to do without the rye bread, but I’m sure I can manage. I will eat a hamburger or a hot dog without the bun. It’s not as much fun, but it satisfies my craving.

Then, I thought, why not make the Reuben into a casserole? So, I searched the Web and found a few variations. After finding one that I liked, I tweaked it a bit and came up with the following recipe. I hope you enjoy it!

I had every intention of cooking corned beef from scratch for this recipe. But, I just made one last month for St. Patrick’s Day and I really didn’t feel like cooking another corned beef brisket. Besides, Boars Head corned beef from the deli is delicious, easier, and sliced just the way I like it. I can never seem to slice my own corned beef thin enough.

 

Eventually, I did find a Fresco Flat Bread recipe that made a great Reuben sandwich. I made up a batch, cut it into squares and kept it in the refrigerator. It can easily be toasted or grilled in a skillet. Here is the recipe written by Thor Bakerat: http://t2dcoaching.com/submitted-recipes/2014/9/29/fresco-flat-bread


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2 comments

  1. Dita says:

    I am new to your site. I am sorry to say I made your Reuben Casserole and was very disappointed. It was very bland tasting. I followed the recipe exactly. I don’t know what I did wrong. Should I have used some extra spices?

    • Susan says:

      I’m sorry you were disappointed. I’ve never needed to spice up this dish because the corned beef usually has enough spices in it. The only thing I need for corned beef is a little mustard or, in this case, thousand island dressing. Did you use Boar’s Head? I found Boar’s Head to be very flavorful.

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