Tuesday, June 14, 2011

Reuben Casserole

 
 
If you like the Reuben Sandwich, you'll love this ...

 

3 cups   hot water


1 cup     milk


1/4 cup       butter or margarine


1 tbsp.   yellow mustard

1 pkg.    (7.2 oz.) Betty Crocker® roasted garlic mashed potatoes

1 pkg.    (6 oz.) sliced corned beef, cut into 1/2" pieces


1 can     (14-1/2 oz.) sauerkraut, rinsed well and drained

2 cups   (8 oz.) shredded Swiss cheese


 

       Heat oven to 350ºF. (175º C).  Grease 8x8x2" square baking

 dish.  Heat hot water, milk and butter to rapid boil in 3 qt. 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 potatoes in baking dish.  Top with corned beef.  Spread sauerkraut

 over corned beef.  Spoon remaining potatoes over top; spread

 gently.  Sprinkle potatoes with cheese.  Bake

uncovered about 20 minutes or until cheese is golden brown.

No comments:

Post a Comment