Reuben Bake



6 servings (serving size: about 1 1/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 260
Caloriesfromfat 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
Iron 1.3 mg
Sodium 530 mg
Calcium 274 mg


5 cups cubed peeled baking potato
1/3 cup nonfat sour cream
1/4 cup skim milk
1/2 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


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.

L. Alyson Moreland,

Cooking Light

January 1995
My Notes

Only you will be able to view, print, and edit this note.

Add Note