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    You are in: Home / Recipes / Reuben Bake Recipe
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    Reuben Bake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    lazyme's Note:

    From Cooking Light, January/February 1995.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place potato in a saucepan; add water to cover, and bring to a boil.
    2. 2
      Cover, reduce heat, and simmer for 20 minutes or until very tender; drain well.
    3. 3
      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.
    4. 4
      Set aside.
    5. 5
      Coat a large nonstick skillet with cooking spray, and place over medium heat until hot.
    6. 6
      Add the cabbage, corned beef, and caraway seeds, and saute for 4 minutes or until cabbage wilts.
    7. 7
      Remove from heat; stir in dressing.
    8. 8
      Set aside.
    9. 9
      Spread half of potato mixture in the bottom of an 11x7-inch baking dish coated with cooking spray; top with cabbage mixture, and sprinkle with 1 cup cheese.
    10. 10
      Spread remaining half of potato mixture over cheese, and top with remaining 1/4 cup cheese.
    11. 11
      Sprinkle with paprika.
    12. 12
      Bake at 350 for 40 minutes or until golden.
    13. 13
      Note:.
    14. 14
      Can assemble the casserole up to 8 hours ahead of time; cover and chill. Let stand at room temperature 30 minutes before baking.

    Ratings & Reviews:

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    Nutritional Facts for Reuben Bake

    Serving Size: 1 (251 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 266.7
     
    Calories from Fat 92
    34%
    Total Fat 10.3 g
    15%
    Saturated Fat 4.7 g
    23%
    Cholesterol 24.8 mg
    8%
    Sodium 356.8 mg
    14%
    Total Carbohydrate 34.4 g
    11%
    Dietary Fiber 3.6 g
    14%
    Sugars 5.5 g
    22%
    Protein 10.3 g
    20%

    The following items or measurements are not included:

    corned beef

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