Reuben Casserole

By LADONMANK

Ingredients

• inch pieces 1 can (14 1/2 ounces) sauerkraut , rinsed well and drained 2 cups shredded Swiss cheese (8 ounces) 1 tablespoon caraway seed, if desired

Details

Servings 9
Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 350ºF. Grease square baking dish, 8x8x2 inches.

Heat hot water, milk and margarine to rapid boil in 3-quart saucepan; remove from heat. Stir in mustard. Stir in 2 pouches Potatoes and Seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth.

Spread 1 1/2 cups of the potatoes in baking dish. Top with corned beef. Spread sauerkraut over corned beef. Spoon remaining potatoes over top; spread gently. Sprinkle potatoes with cheese and caraway seed.

Bake uncovered about 20 minutes or until cheese is golden brown.

Makes
9 servings