| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Vegetables, Grains |
Swiss |
Meats |
6 |
Servings |
INGREDIENTS
| 5 |
c |
Cubed peeled baking potato |
| 1/3 |
c |
Nonfat sour cream |
| 1/4 |
c |
Skim milk |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
|
|
Vegetable cooking spray |
| 4 |
c |
Very thinly presliced green cabbage, tightly packed |
| 1 |
c |
Finely chopped deli corned beef, (1/4 pound) |
| 1/2 |
ts |
Caraway seeds |
| 1/4 |
c |
Nonfat Thousand Island dressing |
| 1 1/4 |
c |
Preshredded Swiss cheese, (5 ounces) divided |
|
|
Paprika |
INSTRUCTIONS
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. Bake at 350 degrees for 40 minutes or until golden. Yield:
6 servings (serving size: about 1-1/3 cups).
Per serving: 323 Calories; 13g Fat (35% calories from fat); 17g Protein;
36g Carbohydrate; 45mg Cholesterol; 415mg Sodium
Serving Ideas : Sprinkle with paprika.
NOTES : 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.
Recipe by: Cooking Light, Jan/Feb 1995, page 61
Posted to MC-Recipe Digest V1 #429 by igor@digex.net on Jan 28, 1997.
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