Ingredients:

  • 1/2 cup (120 g) full-fat Mayonnaise
  • 2 Tbsp (30 mL) Sugar-Free Ketchup or Tomato Paste
  • 1 Tbsp (15 mL) Dill Pickle Relish (low-sugar variety)
  • 1 tsp (5 mL) Apple Cider Vinegar
  • 1/2 tsp (2.5 mL) Paprika (smoked or sweet)
  • Salt and Freshly Ground Black Pepper, to taste
  • 1 Tbsp (15 mL) Neutral Cooking Oil (e.g., olive or avocado)
  • 1 cup (240 g) Sauerkraut, well-drained and squeezed bone dry
  • 1 lb (450 g) Cooked Corned Beef, diced or shredded
  • 8 oz (225 g) Swiss Cheese, shredded (for base)
  • 4 oz (115 g) Cream Cheese, softened and cubed
  • 1/2 cup (120 g) Swiss Cheese, shredded (for topping)

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly grease the 9x9 inch casserole dish. Dice the corned beef into small pieces. Place the well-drained sauerkraut between paper towels or a cloth and squeeze out as much moisture as possible.
  2. Heat the neutral oil in a skillet over medium heat. Add the squeezed sauerkraut and sauté for 3 to 5 minutes, stirring, until any remaining moisture has evaporated. Remove from heat and allow to cool slightly.
  3. In a small bowl, whisk together the mayonnaise, sugar-free ketchup, pickle relish, apple cider vinegar, paprika, salt, and pepper until smooth. Reserve about one-third of this dressing.
  4. In a large mixing bowl, combine the dried sauerkraut, diced corned beef, 8 oz of shredded Swiss cheese, and the softened cream cheese cubes. Pour in two-thirds of the prepared Keto Dressing and mix thoroughly until the cream cheese is fully incorporated.
  5. Transfer the mixture into the prepared casserole dish, pressing it down lightly. Gently spread the remaining reserved dressing over the top. Sprinkle the remaining 1/2 cup of Swiss cheese evenly across the top. Bake for 30 to 35 minutes, or until bubbling and golden brown.
  6. Remove the casserole from the oven and allow it to rest for 10 minutes before slicing and serving warm. This allows the filling to set.