Ruben Corned-Beef Casserole

This recipe comes from my pal Diana Lee, of Baking Low Carb fame.

YIELD: 4 servings, each with 6 grams of carbohydrates and 1 gram of fiber, for a total of 5 grams of usable carbs and 29 grams of protein.

INGREDIENTS:

• 8 ounces fresh corned beef, shredded
• 2 eggs
• 1/2 cup mayonnaise
• 1/2 cup heavy whipping cream
• 1 teaspoon dehydrated onion
• 1/2 teaspoon dry mustard
• 2 teaspoons caraway seeds
• 2/3 cup sauerkraut
• 2 cups shredded Swiss cheese

INSTRUCTIONS:

1. Preheat the oven to 375°F.
2. Grease a 6-cup casserole, and place the corned beef in the bottom of it.
3. In a bowl, combine the eggs, mayonnaise, whipping cream, onion, dry mustard, and caraway seeds. Drain and rinse the sauerkraut, and add it to the mayonnaise mixture.
4. Pour the mayo mixture over the corned beef, and sprinkle the cheese on top. Bake covered for 30 minutes, then uncover for an additional 15 minutes.