Corned Beef and Potato Cheese Bake

This is a tasty casserole layered with mashed potatoes corned beef and cheese. If desired, this casserole can be assembled up to 8 hours ahead, just cover and chill, remove from the fridge 30 minutes before baking. Prep time includes boiling the potatoes.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 5  large baking potatoes, peeled, and cut into cubes
• 1⁄3 cup sour cream (low-fat is okay)
• 1⁄4 cup milk (1% is okay)
•  salt and pepper
• 2  tablespoons  oil
• 5  cups green cabbage, sliced
• 1⁄2 lb deli corned beef, finely chopped
• 1⁄2 teaspoon caraway seed (or to taste)
• 1⁄3 cup  thousand island dressing
• 3  cups  shredded swiss cheese, divided
• 1⁄2 teaspoon paprika, for topping (or more or less)

Directions

1. Set oven to 350 degrees.
2. Grease an 11" x 7" baking pan.
3. Place the potatoes in a saucepan; add water to cover, and bring to a boil; cover, reduce the heat, and simmer for around 20 minutes, or until tender; drain well.
4. In a bowl, combine the cooked potato, sour cream, milk and salt and pepper; beat at medium speed with an electric mixer for 2 minutes, or until smooth; set aside.
5. Heat a skillet (with 2 Tbsp oil) until hot.
6. Add in the cabbage, corned beef, caraway seeds; saute for 4 minutes, or until the cabbage wilts; remove from heat, stir in the salad dressing; set aside.
7. Spread half of the potato mixture into the bottom of the prepared baking dish; top with the cabbage/corned beef mixture, and sprinkle with 1-1/2 cups Swiss cheese.
8. Spread with the remaining half of the potato mixture over the cheese; top with the remaining 1-1/2 cups Swiss cheese.
9. Sprinkle with paprika.
10. Bake (350 degrees) for 35-40 minutes, or until golden.
11. DELICIOUS!
12. Note: If desired, the casserole ingredients may be doubled, and baked in a 13 x 9" baking pan.