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Beef Casseroles

Cullen's Chopped Corn Beef Cheese Cabbage Potato Casserole

5 Cups baking potatoes, peeled & chopped
1/3 Cup sour cream (can use nonfat)
1/4 Cup milk
1/2 tsp. salt
1/4 tsp. pepper
4 Cups cabbage, thinly sliced
1 Cup corned beef, finely chopped
1/2 tsp. caraway seed
1/4 Cup Thousand Island salad dressing (can use low-cal)
1-1/4 Cups Swiss cheese, shredded
paprika

Cook potatoes in a saucepan until very tender (11/20/99 minutes). Drain well
Combine drained potatoes, sour cream, milk, salt and pepper in medium bowl. Beat at medium speed of mixer until smooth (2 minutes). Set aside
Coat a large nonstick skillet with cooking spray and place over medium heat until hot. Add the cabbage, corned beef and caraway seeds and sauté until cabbage wilts (4 minutes). Remove from heat
Stir in salad dressing. Set aside
Spread half of potato mixture in the bottom of a greased 11x7 baking dish. Top with cabbage mixture and sprinkle with 1 Cup of cheese. Spread remaining half of potato mixture over cheese and top with remaining 1/4 Cup cheese
Sprinkle with paprika (you can make casserole up to here and refrigerate, covered, up to 8 hours before proceeding
Bake at 350º for 40 minutes or until golden