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.
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