 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
Adapted from a Betty Crocker recipe. My husband has made some suggestions and I believe they are genius. This is his favorite! Ingredients:
3 cups hot water |
1 cup milk |
1/4 cup margarine or 1/4 cup butter |
1 tablespoon yellow mustard |
1 (7 1/4 ounce) package instant roasted garlic mashed potatoes (dry mix) |
1 (6 ounce) package sliced corned beef, cut into 1/2-inch pieces |
1 (14 1/2 ounce) can sauerkraut (rinsed well and drained) |
2 1/2 cups shredded swiss cheese (8 ounces) |
1 tablespoon caraway seed (if desired, we leave these out) |
Directions:
1. Heat oven to 350ºF. Grease square baking dish, 8x8x2 inches.
2. Heat hot water, milk and margarine to rapid boil in 3-quart saucepan; remove from heat.
3. 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.
4. Spread 1 1/2 cups of the potatoes in baking dish.
5. Top with corned beef.
6. Spread sauerkraut over corned beef.
7. Spoon remaining potatoes over top; spread gently.
8. Sprinkle potatoes with cheese and caraway seed.
9. Bake uncovered about 20 minutes or until cheese is golden brown.
|
|