Low Carb Corned Beef Reuben Casserole

The delicious flavors of a Reuben
 Sandwich, without the bread.

Ingredients:
3/4 cup olive oil or avocado mayonnaise
2 tablespoons tomato or marinara sauce
2 dill pickles, diced
1 teaspoon lime juice
olive oil cooking spray
1/2 teaspoon caraway seeds**
1 1/2 pounds cooked corned beef
1 1/2 cups sauerkraut
4 - 5 ounces of Swiss cheese, grated



Method:
In a jar, or small bowl with a lid, combine the mayo, tomato sauce, pickles and lime juice. Shake or stir, until well mixed. Set aside. (This is a Thousand Island dressing.)
Preheat oven to 350*. Lightly grease a 9 x 13 inch baking with cooking spray. Set aside.
Place the caraway seeds in a tiny bowl. Add just enough hot water to cover.
Strain the liquid from the sauerkraut and blot with paper towels. Set aside.
Trim any fat from the corned beef and cut into bite sized chunks. Place in the prepared pan.
Sprinkle the sauerkraut evenly over the corned beef. Drizzle half of the dressing over the sauerkraut. Cover the top with the grated cheese. Drain the water from the caraway seeds. Sprinkle the seeds over the top of the casserole. Bake for 15 to 20 minutes, until heated and the cheese is melted and slightly golden.Serve with additional Thousand Island dressing to drizzle on top, if desired. Makes 8 servings. 

Notes:
**If the sauerkraut has caraway seeds in it, do not sprinkle extra seeds on top.
I cooked my own corned beef, in a slow cooker, for 5 hours. 
My parents, who are in their 90's, loved this. It is a perfect KETO dish to serve on, or around, Saint Patrick's Day.

Nutritional info per serving:
372.2 calories ~ 30.7 grams fat ~ 1.33 grams net carbs ~ 20.6 grams protein