Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
L. Alyson Moreland
Recipe by Cooking Light January 1995


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

260 calories; calories from fat 31%; fat 8.9g; saturated fat 4.9g; mono fat 2.7g; poly fat 0.4g; protein 11.2g; carbohydrates 30.7g; fiber 3.2g; cholesterol 40mg; iron 1.3mg; sodium 530mg; calcium 274mg.