Reuben Bake

• 5 c. cubed, peeled baking potatoes
• 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 lb.)
• 1/2 tsp. caraway seed
• 1/4 c. nonfat Thousand Island dressing
• 1 1/4 c. preshredded Swiss cheese, divided (5 oz.)
• paprika

1. Place potatoes in a saucepan; add water to cover and bring to a boil.
2. Cover, reduce heat and simmer for 20 minutes or until very tender; drain well.
3. Combine potatoes, sour cream and the next 3 ingredients in a bowl and beat at medium speed of a mixer for 2 minutes or until smooth.
4. Set aside.

potatoes, nonfat sour cream, milk, salt, pepper, vegetable cooking spray, tightly packed very, deli, caraway seed, nonfat, swiss cheese, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1065043 (may not work)