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“From Cooking Light, January/February 1995.”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place potato in a saucepan; add water to cover, and bring to a boil.
  2. Cover, reduce heat, and simmer for 20 minutes or until very tender; drain well.
  3. 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.
  4. Set aside.
  5. Coat a large nonstick skillet with cooking spray, and place over medium heat until hot.
  6. Add the cabbage, corned beef, and caraway seeds, and saute for 4 minutes or until cabbage wilts.
  7. Remove from heat; stir in dressing.
  8. Set aside.
  9. 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.
  10. Spread remaining half of potato mixture over cheese, and top with remaining 1/4 cup cheese.
  11. Sprinkle with paprika.
  12. Bake at 350 for 40 minutes or until golden.
  13. Note:
  14. 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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