Reuben Bake

Yield: 6 servings (serving size: about 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 260
  • Calories from fat: 31%
  • Fat: 8.9g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 11.2g
  • Carbohydrate: 30.7g
  • Fiber: 3.2g
  • Cholesterol: 40mg
  • Iron: 1.3mg
  • Sodium: 530mg
  • Calcium: 274mg


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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