INGREDIENTS:
- 1 lb. Deli Sliced Corned Beef (chopped into small pieces)
- 16 oz. Swiss Cheese (grated)
- 8 oz. Sauerkraut (drained very well)
- 1/2 cup Dill Pickles (finely chopped)
- 1/2 cup Mayonnaise
- 1/3 cup Heavy Cream
- 3 Tbsp. Taco Sauce
- 1 Tbsp. Lemon Juice
- 2 tsp. Worcestershire Sauce
- 3 tsp. Caraway Seeds (divided)
- 1 tsp Paprika
- 1/2 tsp. Kosher Salt
- 1/4 tsp. Black Pepper
- 3 Eggs (beaten)
INSTRUCTIONS:
- Preheat oven to 375 degrees.
- In a medium bowl, combine mayo, cream, taco sauce, lemon juice, Worcestershire sauce, paprika, salt, 1 teaspoon of caraway seeds, and half of the pickles. Taste and adjust spices to your preference.
- Stir in eggs and set aside.
- Grease casserole dish well with butter. Spread half of the chopped corned beef in the dish. Top with 1/3 of the grated Swiss cheese.
- Spread well drained sauerkraut on top of Swiss cheese (see Recipe Notes below for tips on the sauerkraut). Top that with remaining pickles and remaining caraway seeds.
- Add remainder of the corned beef and another 1/3 of the grated Swiss cheese.
- Using a measuring cup or ladle, pour sauce evenly over the casserole. Add remaining Swiss cheese on top of sauce.
- Cover with foil and bake for 40 minutes. Remove foil and broil until cheese is golden brown.
- Allow the Keto Reuben Casserole to cool for at least 5 minutes before serving. This will help the casserole to set up.
