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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
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) |
1/2 teaspoon caraway seeds |
1/4 cup nonfat thousand island dressing |
1 1/4 cups (5 ounces) preshredded swiss cheese, divided |
paprika |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. Make-Ahead Tips: You can assemble the casserole up to 8 hours ahead of time; cover and chill. Let stand at room temperature 30 mintues before baking.
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