Corned Beef and Potato Cheese Bake |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is a tasty casserole layered with mashed potatoes corned beef and cheese. If desired, this casserole can be assembled up to 8 hours ahead, just cover and chill, remove from the fridge 30 minutes before baking. Prep time includes boiling the potatoes. Ingredients:
5 large baking potatoes, peeled, and cut into cubes |
1/3 cup sour cream (low-fat is okay) |
1/4 cup milk (1% is okay) |
salt and pepper |
2 tablespoons oil |
5 cups green cabbage, sliced |
1/2 lb deli corned beef, finely chopped |
1/2 teaspoon caraway seed (or to taste) |
1/3 cup thousand island dressing |
3 cups shredded swiss cheese, divided |
1/2 teaspoon paprika, for topping (or more or less) |
Directions:
1. Set oven to 350 degrees.
2. Grease an 11 x 7 baking pan.
3. Place the potatoes in a saucepan; add water to cover, and bring to a boil; cover, reduce the heat, and simmer for around 20 minutes, or until tender; drain well.
4. In a bowl, combine the cooked potato, sour cream, milk and salt and pepper; beat at medium speed with an electric mixer for 2 minutes, or until smooth; set aside.
5. Heat a skillet (with 2 Tbsp oil) until hot.
6. Add in the cabbage, corned beef, caraway seeds; saute for 4 minutes, or until the cabbage wilts; remove from heat, stir in the salad dressing; set aside.
7. Spread half of the potato mixture into the bottom of the prepared baking dish; top with the cabbage/corned beef mixture, and sprinkle with 1-1/2 cups Swiss cheese.
8. Spread with the remaining half of the potato mixture over the cheese; top with the remaining 1-1/2 cups Swiss cheese.
9. Sprinkle with paprika.
10. Bake (350 degrees) for 35-40 minutes, or until golden.
11. DELICIOUS!
12. Note: If desired, the casserole ingredients may be doubled, and baked in a 13 x 9 baking pan.
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