Cooktop Cove: How to make low-carb corned beef Reuben casserole
My dad is 82 years old, and he’ll eat pretty much anything you put in front of him. But his favorite food, bar none, is a messy Reuben sandwich, piled high with corned beef, sauerkraut, and Swiss cheese and dripping with Russian dressing — all on fresh-baked rye bread. At his age, I feel like he is entitled to indulge in his favorite meal as often as he likes. The recipe below has become my go-to for when he comes for dinner. He gets a side of rye bread that he can pile as high as he likes, and the rest of us get to enjoy all the flavors of an old-school Reuben without all the carbs.
If you can find a bottled Russian dressing that doesn’t have sugar in it, by all means, go ahead and use that. I’ve only been able to find sugar-free Thousand Island dressing, though, so I just jazz it up with horseradish, hot pepper sauce, and dill pickle relish. For an old-school, Jewish deli touch, serve with spears of crisp dill pickles on the side.
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