How to make a Reuben Casserole (Ketogenic/Keto and LCHF) скачать в хорошем качестве

How to make a Reuben Casserole (Ketogenic/Keto and LCHF)

One thing I really miss since going low carb is Reuben sandwiches. Until recently you couldn't find them in Australia. Now a few restaurants do offer them, but they're generally not the same as the Reubens I loved from America. They might use pastrami instead of corned beef, or Russian dressing rather than Thousand Island (mostly because Thousand Island dressing in Australia is very different than in America, it's more of a seafood sauce). The other big difference is they're often served cold as a fresh sandwich rather than the hot, delicious grilled sandwich they're meant to be. You could certainly make home made thousand-island dressing by combining mayo and no-sugar ketchup with a bit of pickle juice or relish. And you could grill a sandwich using low-carb bread, though I haven't seen low-carb rye bread here and to me it just wouldn't be a Reuben with any other kind. This casserole from www.nobunplease.com was so quick and easy to throw together and it totally satisfied my Reuben cravings! Eat it as a casserole, or spread it onto low-carb crackers as an appetiser. Either way, this stuff is delicious! The caraway seed garnish adds the flavour of rye bread to really make this dish stand out. INGREDIENTS 1/2 pound corned beef diced 1 can sauerkraut drained 2 cups swiss cheese shredded 1/2 cup mayonnaise 1 (8 oz) package cream cheese 1/2 cup low-sugar ketchup 2 tablespoons pickle brine (or see step 4 below) 1/2 teaspoon caraway seeds INSTRUCTIONS 1. Preheat oven to 350 degrees F / 180 C. 2. In a sauce pan, melt the cream cheese, mayonnaise and ketchup over low heat. While that is melting, slice and dice your corned beef into half inch chunks. 3. Once the the mixture is melted, add the can of drained sauerkraut, a cup and a half of the swiss cheese and all the chopped corned beef. Mix until all incorporated and the cheese is melted. 4. Take the sauce off the heat and mix in the pickle juice if you have it. If not, add a tablespoon of salt, a teaspoon of vinegar and a pinch of garlic salt. 5. Pour into a greased dish (I used a 9 inch pie pan) and top with remaining swiss cheese. Garnish by sprinkling caraway seeds on. 6. Pop in the oven for about 20 minutes until the mixture is bubbling and the cheese on top is melted. 7. Enjoy! Nutrition: Makes 8 serves, each has 360 calories, 5 g carbs (3 g net carbs), 25 g fat, 2 g fiber and 14 g protein