5 C. cubed peeled baking potato
\n1\/3 C. nonfat sour cream
\n1\/4 C. skim milk
\n1\/2 tsp. salt
\n1\/4 tsp. pepper
\nVegetable cooking spray
\n4 C. tightly packed very thinly presliced green cabbage
\n1 C. finely chopped deli corned beef (about 1\/4 pound)
\n1\/2 tsp. caraway seeds
\n1\/4 C. nonfat Thousand Island dressing
\n1-1\/4 C. (5 oz.) preshredded Swiss cheese, divided
\nPaprika<\/p>\n
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 saut\u00e9 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 C. cheese. Spread remaining half of potato mixture over cheese, and top with remaining 1\/4 C. cheese. Sprinkle with paprika. Bake at 350 degrees for 40 minutes or until golden. 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.<\/p>\n
Yield 6 servings
\nServing size: about 1-1\/3 C.<\/p>\n
Calories: 260
\nFat: 8.9g
\nFiber: 3.2g<\/p>\n","protected":false},"excerpt":{"rendered":"
5 C. cubed peeled baking potato 1\/3 C. nonfat sour cream 1\/4 C. skim milk 1\/2 tsp. salt 1\/4 tsp. pepper Vegetable cooking spray 4 C. tightly packed very thinly presliced green cabbage 1 C. finely chopped deli corned beef (about 1\/4 pound) 1\/2 tsp. caraway seeds 1\/4 C. nonfat Thousand Island dressing 1-1\/4 C. (5 oz.) preshredded Swiss cheese, divided Paprika Place potato in a saucepan; add water to cover, and bring to a boil. Cover, reduce heat, and…<\/p>\n