This Cuban-inspired casserole has become my shortcut for turning leftover roast beef into something celebratory. I first put this together on a busy Sunday when I had a generous batch of shredded beef left from a weekend pot roast. Combining tangy dill pickles, creamy cheese, and a sharp mustard sauce reminded me of the classic Cuban sandwich flavors, but baked into a warm, cheesy one-pan dish that’s low in carbohydrates and deeply satisfying. The contrast between the lush cream sauce and the salty ham creates a texture and flavor harmony that always gets compliments at the table.

I discovered the balance of ingredients by experimenting: a little Dijon for brightness, a full-fat cream base for silkiness, and pickles for acidity to cut through the richness. The first time my family tried it, my father closed his eyes and declared it the most comforting thing I had made in months — it’s become a request for quick weeknight dinners and relaxed weekend gatherings. This version keeps things simple, uses pantry staples and a cast iron skillet so you can go from stovetop to oven quickly, and stays true to the spirit of Cuban flavors while remaining friendly to low-carb lifestyles.

Ingredients

• Shredded beef: 2 pounds of cooked shredded beef — choose a lean roast trimmed of visible fat, shredded into bite-sized pieces. Leftover pot roast or brisket works wonderfully, and pre-cooking the meat concentrates the savory notes.
• Heavy cream: 1 cup heavy cream for a silky sauce; use full-fat for the best mouthfeel. Brands like Horizon or Organic Valley yield a rich result.
• Shredded Swiss cheese: 1 cup shredded Swiss (about 4 ounces). Gruyère is an excellent sub for nuttiness, or mozzarella for a milder finish.
• Dill pickles: About 1 ounce (roughly 1/4 cup sliced) of low-sugar or sugar-free dill pickles — they add essential acidity and crunch. Look for the sugar-free sections or brands like Claussen or Bubbies for a crisp texture.
• Cream cheese: 4 ounces full-fat cream cheese, softened. This anchors the sauce and adds body; let it sit at room temperature for easier incorporation.
• Dijon mustard: 3 tablespoons Dijon mustard for brightness and a gentle heat. Use yellow mustard if you prefer a milder, tangier profile.
• Ham or Canadian bacon: 6 ounces thinly sliced ham or Canadian bacon without added sugars. Check labels to avoid sugary glazes that add carbs.
• Olive oil (optional): 1 tablespoon olive oil to enrich the sauce if your beef is very lean; adds a glossy finish and depth.

Instructions

Prepare the beef and sauce: Shred 2 pounds of cooked beef into bite-sized pieces. In a large cast iron skillet set over medium heat, combine the beef, 4 ounces softened cream cheese, 3 tablespoons Dijon mustard, and 1 cup heavy cream. Stir continuously until the cream cheese melts completely and the mixture becomes smooth. Allow the sauce to simmer gently and thicken for about 5 to 7 minutes — you’re looking for a glossy, clingy sauce that coats the back of a spoon. If the mixture seems too thick, add a splash of water or a tablespoon of the heavy cream and stir to adjust consistency. Add the pickles and deepen the flavor: Stir in half of the sliced dill pickles (about 2 tablespoons). This step builds layers of flavor: the early addition lets the pickles infuse some acidity into the sauce while keeping remaining pickles for texture. Continue simmering for 2 to 3 minutes to allow the flavors to meld; taste and adjust by adding a touch more mustard or a pinch of black pepper if needed. Layer ham and cheese: Evenly arrange the thinly sliced ham or Canadian bacon (about 6 ounces) on top of the beef mixture. Then disperse the shredded Swiss cheese (1 cup) in an even layer. Finish with the remaining sliced pickles on top — these preserve a bright, crunchy counterpoint to the melted cheese. Bake until golden: Preheat the oven to 400°F (200°C). Place the skillet in the oven and bake for 15 to 20 minutes, until the cheese is melted, bubbling, and lightly golden on top. If you like a deeper brown and a touch of crisp, place under the broiler for 1 to 2 minutes while watching closely to prevent burning. Remove carefully — the skillet handle will be very hot.

Storage Tips

Cool the casserole to room temperature before storing to preserve texture and safety. Transfer to an airtight container and refrigerate for up to 4 days; the sauce will firm up in the fridge because of the full-fat dairy—reheat gently to avoid curdling. For longer storage, freeze in a shallow, freezer-safe dish for up to 3 months; wrap tightly with plastic and foil. To reheat from frozen, thaw in the refrigerator overnight, then bake at 350°F until warmed through. Single-serve portions reheat perfectly in the microwave for 60–90 seconds on medium power, stirring halfway.

Ingredient Substitutions

If you prefer a milder cheese, swap Swiss for mozzarella; for nuttier depth use Gruyère in a 1:1 ratio. Replace Dijon with yellow mustard if you want a gentler tang. If you avoid pork, use turkey ham or thinly sliced turkey breast — flavor will be slightly leaner but the structure remains. For a dairy-free approach, use a cashew cream and a dairy-free cream cheese plus dairy-free shredded cheese, but expect a different mouthfeel and slightly higher carbs depending on the brand.

Serving Suggestions

Serve this casserole with a bright, crisp salad dressed with lime vinaigrette to cut the richness. Sautéed greens like garlicky spinach, roasted cauliflower, or blistered asparagus are excellent low-carb sides. Garnish with chopped fresh parsley or thinly sliced scallions for color and freshness. For a casual gather, present with pickled jalapeños or extra sliced pickles on the side so guests can adjust acidity to taste.

Cultural Background

The flavors are inspired by the Cuban sandwich tradition — salt-cured ham, Swiss cheese, pickles, and mustard layered on bread. This casserole captures those profiles without the bread, leaning into the idea of layered textures and contrasts. Cuban cuisine often balances rich, savory proteins with bright acidic notes, and this dish borrows that principle, translating it into a baked, shareable format that nods to tradition while embracing low-carb sensibilities.

Seasonal Adaptations

In summer, swap heavy sides for a vibrant tomato and avocado salad and use fresh local pickles if available. In colder months, pair the casserole with roasted root vegetables and a mustardy braised cabbage. For holiday gatherings, add a sprinkle of smoked paprika to the cheese layer for warmth, or top with thinly sliced roasted red peppers for color and a sweet counterpoint.

Meal Prep Tips

Assemble the casserole in an oven-safe dish, cover tightly, and keep refrigerated for up to 24 hours before baking — this allows flavors to meld and makes dinner effortless. Portion into single-serving containers for easy lunches; reheat gently and add a handful of fresh greens before serving. If you’re meal-prepping for the week, halve portions and rotate servings with crisp salads to keep meals interesting.

This casserole is a true crowd-pleaser that rewards a little planning and yields big comfort. Whether you’re feeding a family or meal-prepping for the week, the balance of creamy sauce, salty ham, and bright pickles makes it one of those dishes people ask for again and again. Give it a try and make small adjustments to suit your pantry and taste — it’s forgiving, adaptable, and reliably satisfying.