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Reuben Bake

Source of Recipe

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Reuben Bake

Adapted from Cooking Light - January 1995 - L. Alyson Moreland,
3 reviews rate this recipe 4.5 of 5 stars.
6 servings (serving size: about 1-1/3 cups)

Ingredients:
5 cups cubed peeled baking potato
1/3 cup nonfat sour cream
1/4 cup skim milk
1/4 teaspoon salt
1/4 teaspoon pepper
Vegetable cooking spray
4 cups tightly packed very thinly presliced green cabbage
1 cup finely chopped deli corned beef (about 1/4 pound)
1/2 teaspoon caraway seeds
1/4 cup nonfat Thousand Island dressing
1-1/4 cups (5 ounces) preshredded Swiss cheese, divided
Paprika

Preparation:
Place potato in a saucepan; add water to cover, and bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until very tender; drain well.

Combine potato, sour cream, and the next 3 ingredients in a bowl, and beat at medium speed of a mixer for 2 minutes or until smooth. Set aside.

Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add the cabbage, corned beef, and caraway seeds, and sauté for 4 minutes or until cabbage wilts. Remove from heat; stir in dressing. Set aside.

Spread half of potato mixture in the bottom of an 11 x 7-inch baking dish coated with cooking spray; 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. Bake at 350° for 40 minutes or until golden.

Make-Ahead Tips: You can assemble the casserole up to 8 hours ahead of time; cover and chill. Let stand at room temperature 30 mintues before baking.

One 1-1/3-cup serving equals: Calories 260 (Calories from fat 31 %); Fat 8.9 g (Satfat 4.9 g, Monofat 2.7 g, Polyfat 0.4 g); Protein 11.2 g; Carbohydrate 30.7 g; Fiber 3.2 g; Cholesterol 40 mg; Sodium 434 mg