tablespoon caraway seed (if desired, we leave these OUT)
NUTRITION INFO
Serving Size: 1 (270) g
Servings Per Recipe:
8
AMT. PER SERVING% DAILY VALUE
Calories: 356.2
Calories from Fat 184 g52 %
Total Fat 20.5 g31 %
Saturated Fat 9.1 g45 %
Cholesterol 56.1 mg
18 %
Sodium 780.8 mg
32 %
Total Carbohydrate
27 g
9 %
Dietary Fiber 3.5 g13 %
Sugars 2.3 g9 %
Protein 16.8 g
33 %
Advertisement
DIRECTIONS
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 2 pouches Potatoes and Seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Make sure the mixture is cool, or the mustard will curdle. Stir in mustard. 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.