Recipe - Reuben Bake

5 cup Cubed peeled baking potato
1/3 cup Nonfat sour cream
One fourth cup Skim milk
One half teaspoon Salt
One fourth teaspoon Pepper
Vegetable cooking spray
4 cup Very thinly pre cut or sliced up green
cabbage, tightly packed
1 cup Finely chopped deli corned
beef, (One fourth pound)
One half teaspoon Caraway seeds
One fourth cup Nonfat Thousand Island
dressing
1 One fourth cup Preshredded Swiss cheese, (5
ounces) divided
Paprika

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 saute
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 7inch 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
One fourth cup cheese. Bake at 350 degrees for 40 minutes or until golden. Yield:
6 servings (serving size: about 11/3 cups).

Per serving: 323 Calories; 13g Fat (35% calories from fat); 17g Protein;
36g Carbohydrate; 45mg Cholesterol; 415mg Sodium

Serving Ideas : Sprinkle with paprika.

NOTES : MakeAhead Tips: You can assemble the casserole up to 8 hours ahead
of time; cover and chill. Let stand at room temperature 30 minutes before
baking.

Recipe by: Cooking Light, Jan/Feb 1995, page 61

Posted to MCRecipe Digest V1 #429 by igor@digex.net on Jan 28, 1997.