Reuben bake

6 servings

Ingredients

Quantity Ingredient
5 cups Baking potatoes, peeled and cubed
⅓ cup Nonfat sour cream
¼ cup Skim milk
½ teaspoon Salt
¼ teaspoon Ground pepper
Vegetable cooking spray
4 cups Tightly packed, very thinly sliced green cabbage
1 cup Finely chopped deli corned beef (about 1/4 pound)
½ teaspoon Caraway seeds
¼ cup Nonfat Thousand Islands salad dressing
1¼ cup Shredded Swiss cheese, divided (5 ounces)
Paprika

Directions

Place the potato in a saucepan with water to cover and bring to a boil. Cover, reduce the heat and simmer for 20 minutes, until very tender. Drain well. Combine the potato, sour cream, skim milk, salt and pepper in a bowl. Beat at medium speed with an electric mixer until smooth, about 2 minutes. Set aside. Coat a large nonstick skillet with vegetable cooking spray and place over medium heat until hot. Add the cabbage, corned beef and caraway seeds; saute for 4 minutes or until the cabbage wilts. Remove from the heat and stir in the dressing. Set aside. Coat an 11 x 7-inch baking dish with cooking spray. Spread half of the potato mixture in the bottom, top with the cabbage mixture and sprinkle with 1 cup of the cheese.

Spread the remaining potato mixture over the cheese and top with the remaining ¼ cup of cheese. Sprijnkl paprika over the top. Bake at 350F for 40 minutes, until golden. Makes 6 Servings (1⅓ cups each). MAKE AHEAD TIP: You can assemble the casserole up to 8 hours ahead of time. Cover and chill. Let the casserole stand at room temperature for 30 minutes before baking. Calories 260 (31% from Fat); Protein 11⅕ g; Fat 8.9 g (Sat 4.9 g, mono 2.7 g, poly ⅖ g); Carbohydrate 30.7 g; Fiber 3⅕ g; Iron 1.3 mg; Cholesterol 40 mg; Sodium 530 mg; Calcium 274 mg. [Cover-Ups; Recipes by L. Alyson Moreland] [Cooking Light; January/February 1995] Posted by Fred Peters.

Submitted By FRED PETERS On 01-06-95

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