Reuben Bake

Entrees | 0 comments

Shared By: Mary K Sharrett

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 5  cups  cubed peeled baking potato
  • 1/3  cup  nonfat sour cream
  • 1/4  cup  skim milk
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  pepper
  • Vegetable cooking spray
  • 4  cups  tightly packed very thinly presliced green cabbage
  • 1  cup  finely chopped deli corned beef (about 1/4 pound)( I have used the Carl Buddig brand)
  • 1/2  teaspoon  caraway seeds
  • 1/4  cup  nonfat Thousand Island dressing( try Kraft)
  • 1 1/4  cups  (5 ounces) preshredded Swiss cheese, 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 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 minutes before baking


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