Reuben Bake

"From Cooking Light, January/February 1995."
 
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Ready In:
1hr 15mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • 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 11x7-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.
  • Note:

  • Can assemble the casserole up to 8 hours ahead of time; cover and chill. Let stand at room temperature 30 minutes before baking.

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RECIPE SUBMITTED BY

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"
 
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