Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 c Baking potatoes, peeled 1 c Finely chopped deli corned
-and cubed -beef (about 1/4 pound)
1/3 c Nonfat sour cream 1/2 t Caraway seeds
1/4 c Skim milk 1/4 c Nonfat Thousand Islands
1/2 t Salt -salad dressing
1/4 t Ground pepper 1 1/4 c Shredded Swiss cheese,
Vegetable cooking spray -divided (5 ounces)
4 c Tightly packed, very thinly Paprika
-sliced green cabbage

Place the potato in a saucepan with water to cover and bring to a
boil. Cover, reduce the heat and simmer for 20 minutes, until very
tender. Drain well. Combine the potato, sour cream, skim milk, salt
and pepper in a bowl. Beat at medium speed with an electric mixer
until smooth, about 2 minutes. Set aside. Coat a large nonstick
skillet with vegetable cooking spray and place over medium heat until
hot. Add the cabbage, corned beef and caraway seeds; saute for 4
minutes or until the cabbage wilts. Remove from the heat and stir in
the dressing. Set aside. Coat an 11 x 7-inch baking dish with
cooking spray. Spread half of the potato mixture in the bottom, top
with the cabbage mixture and sprinkle with 1 cup of the cheese.
Spread the remaining potato mixture over the cheese and top with the
remaining 1/4 cup of cheese. Sprijnkl paprika over the top. Bake at
350F for 40 minutes, until golden. Makes 6 Servings (1 1/3 cups
each). MAKE AHEAD TIP: You can assemble the casserole up to 8 hours
ahead of time. Cover and chill. Let the casserole stand at room
temperature for 30 minutes before baking. Calories 260 (31% from
Fat); Protein 11.2 g; Fat 8.9 g (Sat 4.9 g, mono 2.7 g, poly 0.4 g);
Carbohydrate 30.7 g; Fiber 3.2 g; Iron 1.3 mg; Cholesterol 40 mg;
Sodium 530 mg; Calcium 274 mg. [Cover-Ups; Recipes by L. Alyson
Moreland] [Cooking Light; January/February 1995] Posted by Fred
Peters.

Submitted By FRED PETERS On 01-06-95

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