Reuben Bake
Source of Recipe
Cooking Light
List of Ingredients
5 cups baking potatoes, peeled, chopped
1/3 cup nonfat sour cream
1/4 cup skim milk
1/2 teaspoon salt
1/4 teaspoon pepper
cooking spray
4 cups cabbge, thin sliced
1 cup corned beef, finely chopped
1/2 teaspoon caraway seed
1/4 cup thousand island dressing
1 1/4 cups shredded Swiss cheeseRecipe
Place potato in saucepan; add water to cover, and bring to a boil. Cover, reduce heat, and simmer until very tender (20 minutes). Drain well. Combine potato, sour cream, milk, salt, and pepper in a medium bowl. Beat at medium speed of a†mixer until smooth (2 minutes). Set aside. Coat a large nonstick skillet with cooking spary, and place over medium heat until hot. Add the cabbage, corned beef, and caraway seeds, and saute until cabbage wilts (4 minutes). Remove from heat. Stir in dressing. Set aside. Spread half of potato mixture in the bottom of a pregreased 11 x 7 inch baking dish. Top with†cabbage mixture, and sprinkle with 1 cup cheese. Spread remaining half of potato mixture over cheese, and top with remaining 1/4 cup cheese. Sprinkle with paprika. You can make the casserole up to here and refrigerate (covered) up to 8 hours before proceeding. Bake at 350ºF until golden (40 minutes).
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