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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 9 |
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Eastern European flavors are celebrated in this quick and easy casserole version of a favorite sandwich. History isn't clear as to how the Reuben sandwich got its name. One source says the sandwich was named in 1914 for the owner of New York's once-famous Reuben's delicatessen. But some say Reuben Kay, a wholesale grocer from Omaha, named the sandwich in 1955. Any kind of mustard can be used in this dish. Varieties to try include stone-ground, Dijon, spicy, sweet-hot and honey mustard. 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 betty crocker roasted garlic mashed potatoes |
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 cups shredded swiss cheese (8 ounces) |
1 tablespoon caraway seed, if desired |
Directions:
1. Heat oven to 350°F Grease square baking dish, 8x8x2 inches.
2. Heat hot water, milk and margarine to rapid boil in 3-quart 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.
3. 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.
4. Bake uncovered about 20 minutes or until cheese is golden brown.
5. High Altitude (3500-6500 ft) Increase bake time to about 25 minutes.
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