 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
From Cooking Light, January/February 1995. Ingredients:
5 cups baking potatoes, peeled and cubed |
1/3 cup nonfat sour cream |
1/4 cup skim milk |
1/2 teaspoon salt |
1/4 teaspoon pepper |
vegetable oil cooking spray |
4 cups green cabbage, thinly sliced |
1 cup corned beef, finely chopped |
1/2 teaspoon caraway seed |
1/4 cup thousand island dressing, nonfat |
1 1/4 cups swiss cheese, shredded and divided |
paprika |
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.
|
|