Keto Reuben Casserole

St. Patty’s Day is a week from today! Here is a fun twist on corned beef and cabbage that the whole family will love!!

Ingredients:

2-3 lb corned beef

1 large bag of Asain salad mix

4 cups water

1 cup shredded swiss cheese

1/4 cup apple cider vinegar

2 tbsp butter

Instructions:

Place corned beef in instant pot on top of the rack. Add seasoning packet to top of the beef and add 4 cups of water and seal lid. Set to pressure cook on high for 90 minutes. Follow manufacturer’s guide for quick release, then removed corned beef and place on a cutting board and shred it into small pieces.

Heat a skillet over medium heat and add butter to melt. Once melted, add Asain salad mix and stir, then add shredded corned beef. Add vinegar and cook for 1 minute. Top with shredded cheese and place under broiler and cook until cheese is brown and melted.

For the sauce:

1/2 cup mayonaisse

1/4 cup sugar free ketchup

1 tbsp horseradish

1 tsp hot sauce

salt and pepper to taste

Mix all of the ingredients together in a small bowl until well combined. Spoon over casserole once you’ve plated.

ENJOY!!

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