St. Patrick’s Day Reuben Casserole

St. Patrick’s Day Reuben Casserole

  • Yield 8 servings

Serve this vegetarian casserole with Irish soda bread,  and you have a complete and festive meal.


1 tablespoon olive oil
1 head green  cabbage, cored and sliced 1/2-inch thick (approximately 8 cups)
1 medium onion,  halved and sliced 1/2-inch thick
2 large carrots,  peeled and sliced into 1/2-inch-thick coins
1 tablespoon caraway seeds
2 pounds skin-on  red bliss potatoes, sliced 1/2-inch thick
12 slices Light  Life Fakin Bacon (Smoky Tempeh Strips)
1 1/2 cups shredded low-fat Swiss cheese
3 cups canned  vegetable broth


  1. Preheat oven to 375F.
  2. Heat oil in a large nonstick saute pan over medium-high heat. Add cabbage,  onions, carrots and caraway seeds and saute 4 minutes until cabbage wilts. Set  aside.
  3. Arrange half the potatoes in a 9-x-13-x-2-inch baking pan covering the  bottom. Layer half the tempeh strips over the potatoes, top with a layer of half  the sauteed cabbage mixture. Sprinkle with half the cheese. Repeat layers using  the remaining ingredients.
  4. Pour the broth over all. Cover the pan with foil and bake 45 to 50  minutes. Remove cover and continue to bake 10 minutes until top browns lightly.  Cool slightly before serving.

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