Dressing – ⅓ cup mayonnaise – 2 ounces cream cheese softened (about 3 tablespoons) – 3 tablespoons keto ketchup or any sugar-free ketchup – 1 tablespoon prepared horseradish – ½ teaspoon sweet smoked paprika – Salt and pepper Casserole – 16 ounces thinly sliced corned beef chopped – 16 ounces sauerkraut drained and blotted dry – ½ cup chopped dill pickles – 1 teaspoon caraway seeds toasted and crushed – 2 cups shredded Swiss cheese
01
Preheat the oven to 350° F. Spray a 9 x 9 casserole dish with cooking spray.
02
Combine the mayonnaise, cream cheese, ketchup, horseradish and paprika in a small bowl. Season to taste with salt and pepper
03
Layer half of the corned beef on the bottom of the casserole dish. Top with half of the sauerkraut, chopped pickles, and caraway seeds. Drizzle with half of the sauce, and top with ½ of the cheese.
04
Repeat the layers, adding the remaining corned beef, sauerkraut, dill pickles, caraway seeds and cheese.
05
Bake for 25 minutes.
06
Turn the heat to broil and cook for another 3 to 4 minutes, until the top is browned and bubbling.