Corned Beef and Potato Cheese Bake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Set oven to 350 degrees.
  • Grease an 11" x 7" baking pan.
  • 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.
  • 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.
  • Heat a skillet (with 2 Tbsp oil) until hot.
  • 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.
  • 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.
  • Spread with the remaining half of the potato mixture over the cheese; top with the remaining 1-1/2 cups Swiss cheese.
  • Sprinkle with paprika.
  • Bake (350 degrees) for 35-40 minutes, or until golden.
  • DELICIOUS!
  • Note: If desired, the casserole ingredients may be doubled, and baked in a 13 x 9" baking pan.
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