Low-Carb Reuben Bake is a delicious way to use leftover corned beef, but you can also buy corned beef at the deli to make this casserole. And this has all the flavors people love in Reuben Sandwiches, without the carbs.
I love St. Patrick’s Day, and every year I try to encourage people to cook corned beef and cabbage, which both usually go on sale in the U.S. for this Irish-American holiday. And whether you make my tried-and-true Slow Cooker Corned Beef or make Instant Pot Corned Beef with Creamy Horseradish Sauce, I really hope you’re cooking some corned beef.
And of course I always recommended Roasted Cabbage with Lemon as the perfect side dish for corned beef. And then if you’re lucky enough to have corned beef leftovers, I hope you’ll think about making this amazing Low-Carb Reuben Bake. And even if you don’t make corned beef (or don’t get any leftovers!) I recommend that you buy corned beef at the deli and make this low-carb Reuben Casserole with layers of 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. And I bet a lot of my readers are going to have leftover corned beef tomorrow, so I’m recommending this tasty way to use it as my Friday Favorites pick this week!