St. Patrick’s day has passed and you’ve stocked up on a TON of Corned Beef. Now what? You’ve already made Corned Beef and Cabbage multiple times but you’ve still got 10 lbs of corned beef sitting around. Never fear, Reuben Casserole is here!

Here’s the finished product! It tasted REALLY good; quite addicting.

This recipe starts with some corned beef. I made extra when I made my Crockpot Corned Beef and Cabbage because I knew I was going to try some different things out.

Start by making thin slices of corned beef.

Then dice those slices into bite sized pieces.

Now, like 99% of my recipes, start to throw the ingredients into your huge stainless bowl for mixing.

Next up, use a box grater to create slivers of onion.

Use the same box grater to shred 8 ounces of Jalrsberg (Swiss) cheese. As you probably already know, I like to grate all my cheeses rather than buy them pregrated. Generally this yields a better product that melts easier in recipes. On top of that, most companies add potato starch to their shredded cheeses to make them not stick together. This adds carbs and chemicals.

Throw the cheeses, onion and a can of Sauerkraut into the large bowl.

Next up is the thousand island dressing. I used regular old Kraft thousand island which did add 4 carbs per serving. However, if you have it available, Walden Farms Thousand Island Dressing is sugar free and has no carbs.

So add the dressing, add some mayo and some pepper and we’re done with the ingredients!

Mix it up in the bowl to combine all the liquids and solids.

Grease an 8″ pan. You could also make this in the standard larger size by just doubling all the ingredients.

Spread out the mixture into the pan and throw it in the oven!

Here’s the casserole mid bake, bubbling away!

And that’s it! Take it out when it starts to brown around the edges.

