Reuben Baked Casserole
If you love corned beef as much as i do, you'll love my Reuben Baked Casserole. Made with all of the fixings that make a reuben so delicious, as well as potatoes, this hearty dish will be a hit with your family.
Cooking MethodCasserole
Ingredients
- 5 cups baking potatoes, cubed and peeled
- 1/3 cup nonfat sour cream
- 1/4 cup skim milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups sauerkraut, drained
- 1/4 pound deli corned beef
- 1/2 teaspoon caraway seed
- 1/2 cup nonfat thousand island salad dressing
- 5 ounces Swiss cheese
- paprika, to taste
- vegetable cooking spray
Instructions
- Preheat oven to 350 degrees F.
- Place potatoes in a saucepan; add water to cover, and bring to a boil. Cover and reduce heat and simmer for 20 minutes until tender, drain well.
- Combine potato, sour cream, milk, salt, and pepper in a bowl and mash until smooth. Set aside.
- Coat a large nonstick skillet with cooking spray and place over medium high heat until hot.
- Add sauerkraut, corned beef and caraway seeds saute until heated through. Remove from heat and stir in dressing. Set aside.
- Spread half of potato mixture in the bottom of a baking dish coated with cooking spray.
- Top with cabbage mixture and sprinkle with 1 cup cheese. Spread remaining potato mixture over cheese and top with remaining cheese.
- Bake for 40 minutes or until golden.
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