Corned Beef Vegetable Bake

By Addie

“The rich, tangy flavors of this bake remind me of the sandwiches we used to get from the deli on the corner.”

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 yogurt
• 2 teaspoons prepared yellow mustard
• 1 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon black pepper

Preparation

Step 1

Combine 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.


Preheat oven to 350ºF. Grease a 13 × 9-inch baking pan.


Combine potatoes, sauerkraut, corned beef, celery and Swiss in a large bowl and mix well.


Combine soup, yogurt, mustard, salt, garlic powder and black pepper in a small bowl and mix well. Stir into potato mixture.


Spoon mixture into the prepared baking pan. Bake until bubbly and browned, about 30 minutes.
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Grandma's Secret Tip:

Grandma's family made their own sauerkraut, which they fermented in a brine rather than in vinegar. Grandma was accustomed to the mild taste, and so she usually used the refrigerated type of sauerkraut, which is sometimes packed in a glass jar and sometimes in a plastic bulk package. When she had to use canned sauerkraut, she drained and rinsed it before adding it to the potatoes and beef.