Free Recipe Reuben Bake
Recipe Type: M Recipes
Recipe Preparation: bake
Cooking Ingredients for Reuben Bake Recipe
5 c Cubed peeled baking potato
1/3 c Nonfat sour cream
1/4 c Skim milk
1/2 ts Salt
1/4 ts Pepper
Vegetable cooking spray
4 c Very thinly presliced green
-cabbage, tightly packed
1 c Finely chopped deli corned
-beef, (1/4 pound)
1/2 ts Caraway seeds
1/4 c Nonfat Thousand Island
-dressing
1-1/4 c Preshredded Swiss cheese, (5
-ounces) divided
Paprika
Reuben Bake 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 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 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. Bake at 350 degrees for 40 minutes or until golden. Yield: 6 servings (serving size: about 1-1/3 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 : Make-Ahead 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 MC-Recipe Digest V1 #429 by igor@digex.net on Jan 28, 1997.
Cooking Temperature:
Recipe Serves: 6
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