Corned Beef Vegetable Bake

By polledl

Ingredients

• 3 pounds all-purpose potatoes, scrubbed
• 2 cups drained sauerkraut
• 1 (12-ounce) can corned beef, chopped
• 1 1/2 cups finely chopped celery
• 1 1/2 cups shredded Swiss cheese
• 1 (10 3/4-ounce) can cream of celery soup
• 1/2 cup plain yogurt2 teaspoons prepared yellow mustard1 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon black pepper

Preparation

Step 1

1Combine potatoes and enough water to cover in a large saucepan. Cook over medium-high heat until the potatoes are tender, about 25 minutes; drain. Let potatoes stand until cool. Peel and chop the potatoes.
.2Preheat oven to 350ºF. Grease a 13 × 9-inch baking pan.
.3Combine potatoes, sauerkraut, corned beef, celery and Swiss in a large bowl and mix well.
.4Combine soup, yogurt, mustard, salt, garlic powder and black pepper in a small bowl and mix well. Stir into potato mixture.
.5Spoon mixture into the prepared baking pan. Bake until bubbly and browned, about 30 minutes.