Reuben Bake

Entrees | 0 comments

Shared By: Mary Kay 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 potatoes
  • 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 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 potatoes in a saucepan; add water to cover, and bring to boil. Cover; reduce heat and simmer for 20 minutes until very ternder; drain well
  • Combine potatoes, sour cream, and the next three 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 cabbage, corned beef,S 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 11×7 inch baking dish coated with cooking spray.; top with cabbage mixture, and sprinkle with 1 cup of cheese. sprinkle with paprika.
  • Bake at 350° F 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.


Submit a Comment

Your email address will not be published. Required fields are marked *

Pin It on Pinterest