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Reuben Bake

5 cups baking potatoes, cubed and peeled
1/3 cup nonfat sour cream
1/4 cup skim milk
1/2 teaspoon salt
1/2 teaspoons pepper
4 cups sauerkraut, drained
1/4 pound deli corned beef
1/2 teaspoon caraway seed
1/2 cup nonfat thousand island salad dressing
5 ounces Swiss cheese
paprika
vegetable cooking spray

Place potatoes in a saucepan; add water to cover, and bring to a
boil. Cover and reduce heat and simmer for 20 minutes until tender,
drain well.

Combine potato, sour cream, milk, salt, and pepper in a bowl and
mash until smooth. Set aside.

Coat a large nonstick skillet with cooking spray and place over
medium high heat until hot. Add sauerkraut, corned beef and caraway
seeds saute until heated through. Remove from heat and stir in
dressing. Set aside.

Spread half of potato mixture in the bottom of a baking dish coated
with cooking spray. Top with cabbage mixture and sprinkle with 1
cup cheese.

Spread remaining potato mixture over cheese and top with remaining
cheese. Bake at 350 degrees for 40 minutes or until golden.

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