Recipe for Reuben Bake


5 cup baking potatoes, peeled and cubed
1/3 cup nonfat sour cream
1/4 cup skim milk
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 vegetable cooking spray
4 cup tightly packed, very thinly sliced; green cabbage
1 cup finely chopped deli corned beef (ab; out 1/4 pound)
1/2 teaspoon caraway seeds
1/4 cup nonfat thousand islands salad dress; ing
1 1/4 cup shredded swiss cheese, divided (5 o; unces)
1 paprika


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 1/4 cup of cheese. Sprijnkl paprika over the top. Bake at 350F for 40 minutes, until golden. Makes 6 Servings (1 1/3 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.

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