Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

The #2 all-time favorite of Arkansas Democrat-Gazette readers. Great St. Patty's Day or springtime dish.

Ingredients Nutrition

Directions

  1. Heat oven to 250°F.
  2. Arrange bread cubes in a single layer on a baking sheet. Toast in the oven until dry. Crush or process cubes in a food processor until you have medium crumbs; set aside. Increase oven temperature to 350°F.
  3. In large bowl, mix together cream of mushroom soup, milk, onion, corned beef, dry mustard and sugar. Set aside.
  4. Spread sauerkraut evenly in bottom of a lightly greased 9x13-inch baking dish. Place potatoes in single layer, slightly overlapping, over 'kraut. Spoon soup mixture over potatoes and top with cheese.
  5. In small bowl, combine melted butter with rye bread crumbs, and sprinkle mixture over cheese.
  6. Cover and bake 50 minutes. Remove cover and bake 10 minutes more.

Reviews

(1)
Most Helpful

this was a different recipe. I divided it into two pans so I could share with my friend. She liked it so much she wanted the recipe. I did not add the sugar because I like sour sauerkraut. I also topped it with Tator Tots instead of using potatoes. It was pretty that way. drox!

drox February 08, 2007

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