In a Casserole Dish
Reuben Casserole
2 teaspoons canola oil
1 onion, thinly sliced
½ (16-ounce) package sauerkraut, rinsed, drained, and squeezed dry
½ teaspoon caraway seeds
½ pound lean corned beef, cut into ¾-inch dice
1 cup refrigerated cooked diced potatoes (from 18-ounce package)
1 cup water
2 tablespoons fat-free Thousand Island dressing
½ cup shredded reduced-fat Jarlsberg cheese
1 thin slice seedless rye bread, crust removed and torn into small pieces (about ½ cup)
1 Preheat oven to 375°F.
2 Heat oil in 2-quart flameproof casserole dish over medium heat. Add onion and cook, stirring, until golden, about 8 minutes. Add sauerkraut and caraway seeds; cook, stirring occasionally, until liquid is evaporated and sauerkraut is lightly browned, about 8 minutes.
3 Stir corned beef, potatoes, and water into sauerkraut mixture and bring to boil. Drizzle dressing over and sprinkle with Jarlsberg.
4 Pulse bread in food processor until coarse crumbs form. Sprinkle over cheese and lightly spray with nonstick spray. Transfer casserole to oven and bake until cheese is melted and crumbs are browned, about 20 minutes.
PER SERVING (about 1 cup): 199 Cal, 6 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 37 mg Chol, 935 mg Sod, 19 g Carb, 4 g Sugar, 4 g Fib, 16 g Prot, 155 mg Calc.
FYI Be sure to use packaged—not canned—sauerkraut. Packaged sauerkraut is also called fresh sauerkraut and is much milder than canned.