Shelly's Recipe

REUBEN BAKE

Category: Casseroles - Beef

5 cups cubed peeled baking potato
1/3 cup sour cream
1/4 cup milk
1/2 tsp salt
1/4 tsp pepper
Vegetable cooking spray
4 cups tightly packed very thinly sliced green cabbage
1 cup finely chopped deli corned beef (about 1/4 lb)
1/2 tsp caraway seeds
1/4 cup Thousand Island dressing
1 1/4 cups (5 oz) shredded 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 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. Sprinkle with paprika. Bake at 350 for 40 minutes or until golden. Serves 6

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.