Reuben Bake

recipe
5

Outstanding

Yield:

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

Ingredients

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
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.

Note:

L. Alyson Moreland,

January 1995
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