 |
|
|
|
[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Rueben Casserole
|
Ingredients:
- 1 lb Sliced Deli-Style Corned Beef
- 6 oz Swiss cheese
- 1 16 oz jar/can Sauerkraut
- 4 Tablespoons low-carb Thousand Island Dressing*
- 4 Tablespoons 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 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 dish is baking, in separate bowl mix Thousand Island Dressing, Mayonnaise,
and Relish.
Remove casserole dish from 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.
|
|
|
|
|
