If you don’t have leftover corned beef, get some at the deli to make this Leftover Corned Beef Reuben Bake. This low-carb and gluten-free casserole has all the flavors that make reuben sandwiches so popular and this recipe is also Keto and low-glycemic. Use the Recipes-by-Diet-Type Index to find more recipes like this one.
Are you making corned beef for St. Patrick’s Day? I used to make Slow Cooker Corned Beef nearly every year, but after experimenting with Pressure Cooker Corned Beef with Creamy Horseradish Sauce, I’m going to use the pressure cooker to cook my corned beef this year. And I’m so excited that I’ll have family houseguests on St. Patrick’s Day and a bunch of my local family members are coming over for a dinner that night in memory of our dad, who loved corned beef and other Irish American foods.
I really hope you’ll cook some corned beef so you can make this amazing Leftover Corned Beef Low-Carb Reuben Bake. But if you don’t make corned beef (or don’t have any leftovers!) you can buy deli corned beef to make this low-carb casserole that has mashed cauliflower, cabbage, corned beef, swiss cheese, and Thousand Island dressing. If you’re a fan of the Reuben Sandwich, you’ll recognize some of those ingredients and realize how this casserole got its name.
I’ve seen a few casseroles with Reuben Sandwich roots through the years, but none of them inspired me until I saw this Reuben Bake on My Recipes. (Don’t remember where I spotted it, but probably on Pinterest!) I realized I could easily switch out the potatoes for cheesy cauliflower and make this into a low carb dish, and when Kara and I tested the recipe with deli corned beef, we gobbled it up.
But I wasn’t thrilled with the photos from that first attempt, and I thought of some minor improvements to the recipe, so I tried making it again. And I hope it doesn’t sound like I’m lacking in modesty if I say this recipe I ended up with is a complete winner!
Chop up a largish head of cauiflower and cook 10-11 minutes in boiling salted water. Drain at least 5 minutes to remove as much water as you can, then use an immersion blender or hand beater to puree the cauliflower with the sour cream. Stir in grated Swiss cheese and green onions.
Slice up a medium-sized head of cabbage, shred the corned beef apart and then chop, and measure out the Thousand Island dressing. Heat olive oil and saute the cabbage (seasoned with salt, pepper, and a little caraway seed.) When cabbage is starting to wilt, add the corned beef and cook 1-2 minutes more. Let cool for a few minutes and then stir in the Thousand Island Dressing. (Try hard not to eat too much of this delicious mixture before the casserole is assembled!)
I used a deep casserole dish so you could see the layers, but any glass or crockery casserole dish that’s not too small will work. Make a layer with half the mashed cauliflower in the bottom of the dish. Put the cabbage/corned beef mixture over that and top with some grated Swiss Cheese.
Then make another layer of mashed cauliflower, spreading it around. Top with another layer of grated Swiss Cheese. Bake at 375F about 45 minutes, or until it’s bubbling hot and the top is starting to brown.
Serve hot. I promise this will be a hit with anyone who likes corned beef, even if they don’t care about low-carb eating.
Leftover Corned Beef Low-Carb Reuben Bake
(Makes about 8 servings; recipe adapted by Kalyn and Kara from Reuben Bake on My Recipes.)
1 large head cauliflower (about 2 lbs.)
1/3 cup sour cream (regular or light, but not fat free)
1 cup + 1 1/2 cups grated swiss cheese
1/2 cup sliced green onion
salt and fresh-ground black pepper to taste
1 medium head green cabbage (enough to make 4-5 packed cups sliced cabbage)
2 tsp. olive oil
1/2 tsp. caraway seeds (optional)
2 cups leftover corned beef, shredded and then chopped into bite-sized pieces
1/2 cup Thousand Island Dressing (look for the lowest carb dressing you can find; I used Litehouse Thousand Island Dressing with 3 carbs per tablespoon)
Preheat the oven to 375F/190C. Fill a pot half fill with water, add a little salt and bring to a boil. While the water heats, trim away the leaves from the cauliflower, keeping the stems; then coarsely chop cauliflower. When the water is nearly boiling, add the cauliflower, turn heat to medium, and cook the cauliflower 10-11 minutes or until it’s barely starting to get tender. (Don’t overcook or the mashed cauliflower will be mushy.) Dump cauliflower into a colander placed in the sink and let it drain at least 5 minutes so it’s not wet.
Put cooked cauliflower back into the pan you cooked it in, add the sour cream, and use an Immersion Blender or Hand Mixer to puree the cauliflower. (Don’t overblend; I kept it slightly chunky. Remember it’s going to cook more in the oven.) Mix in the cup of grated Swiss Cheese and the green onions.
Remove any wilted outer leaves of cabbage, cut the cabbage into quarters, and cut away and discard the core. Then slice cabbage about 3/8 inch thick. Shred the corned beef apart into strips and chop to make bite-sized pieces. Heat the olive oil over medium-high heat in a large non-stick frying pan (I used my favorite Green Pan to cook the cabbage.) When the oil is hot, add the cabbage, turn heat to medium, and saute the cabbage, seasoning with salt, pepper, and a little caraway seed if using. Cook about 4 minutes, or until it is starting to slightly brown on some edges. Add the corned beef and cook 1-2 minutes more. Turn off heat and let the pan cool down for a minute or two, then stir in the Thousand Island dressing.
Spray a large casserole dish with non-stick spray or olive oil. (The two dishes I made this in were both about 9″ x 12″.) Put half the mashed cauliflower into the dish and spread into a flat layer. Put the cabbage-corned beef mixture on top of the layer of cauliflower and sprinkle with 3/4 cup grated Swiss cheese. Spread the rest of the mashed cauliflower in a layer on top of that, and sprinkle the cauliflower with another 3/4 cup grated cheese.
Bake uncovered for about 45 minutes, or until the mixture is bubbling hot and the cheese is starting to lightly brown on top. Serve hot.
Corned beef isn’t really recommended for the South Beach Diet due to the amount of fat, so this is a once-in-a-while treat for South Beach Dieters but I’d certainly make it for St. Patrick’s Day leftovers if you have some. South Beach would also recommend using light sour cream and reduced-fat swiss cheese if you can find it. For other low-carb diets, it’s important to look for Thousand Island Dressing that doesn’t contain a lot of sugar to keep this a low-carb or Keto casserole. (I used Litehouse Thousand Island Dressing with 3 carbs per tablespoon.)
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.