Reuben Casserole

Eastern European flavors are celebrated in this quick and easy casserole version of a favorite sandwich.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 4  cups water
• 1 1⁄2 cups milk
• 1⁄3 cup butter or 1⁄3 cup margarine
• 1  tablespoon yellow mustard
• 1 (4 2/3ounce) package  Betty Crocker roasted garlic mashed potatoes
• 1 (6 ounce) package  sliced corned beef, cut into 1/2-inch pieces
• 1 (14 1/2ounce) can sauerkraut, rinsed well and drained
• 1  cup  shredded swiss cheese or 8  ounces swiss cheese
• 1  teaspoon caraway seed, if desired
•  thousand island dressing, if desired

Directions

1. 1Heat oven to 350ºF. Grease or spray 2 1/2-qt baking dish.
2. Heat water and butter to rapid boil in 3-quart saucepan; remove from heat. Stir in milk and mustard. Stir in 2 pouches potatoes just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth.
3. Spread about 3 cups of the potatoes in baking dish. Top with corned beef. Spread sauerkraut over corned beef and sprinkle with 2 teaspoons caraway seed, if desired. Spoon remaining potatoes over top; spread gently. Sprinkle potatoes with cheese and remaining caraway seed.
4. Bake uncovered about 20 minutes or until cheese is light golden brown.