Corned Beef And Potato Cheese Bake - cooking recipe

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)

Preparation

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.