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Reuben Casserole
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Prep Time:
15 minutes
Total Time:
45 minutes
Delight in Eastern European inspired casserole with a twist on a classic sandwich.
Ingredients:
  • 4 cups water
  • 1 1/2 cups milk
  • 1/3 cup butter or margarine
  • 1 tablespoon yellow mustard
  • 2 pouches (4.7 oz each) Betty Crocker™ roasted garlic mashed potatoes
  • 1 package (6 ounces) sliced corned beef, cut into 1/2-inch pieces
  • 1 can (14 1/2 ounces) sauerkraut , rinsed well and drained
  • 2 cups shredded Swiss cheese (8 ounces)
  • 4 teaspoons caraway seed, if desired
  • Thousand Island Dressing, if desired
Instructions:
  • Preheat your oven to 350°F and generously grease a 2 1/2-quart baking dish.
  • Bring the water and butter to a rapid boil in a 3-quart saucepan. Remove from heat and stir in the milk and mustard. Add the 2 pouches of potatoes and mix just until moistened. Let it stand for about 1 minute until the liquid is absorbed, then whip it with a fork until smooth.
  • In a baking dish, layer 3 cups of potatoes followed by the corned beef and sauerkraut. Optional: sprinkle with 2 teaspoons of caraway seed. Add the rest of the potatoes on top and gently spread. Finish by sprinkling cheese and the remaining caraway seed over the potatoes.
  • Bake without a cover for around 20 minutes, or until the cheese turns a light golden brown.

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