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Reuben Casserole

reuben casserole Entree European
Reuben Casserole
  • Prep 10 min
  • Total 30 min
  • Servings 9

Eastern European flavors are celebrated in this quick and easy casserole version of a favorite sandwich.

Ingredients

  • 3 cups (750 mL) hot water
  • 1 cup (250 mL) milk
  • 1/4 cup (50 mL) margarine or butter
  • 1 tbsp (15 mL) yellow mustard
  • 1 box (family size) Betty Crocker* Roasted Garlic Mashed Potatoes
  • 170 g (6 ounces) sliced corned beef, cut into 1/2-inch pieces
  • 1 3/4 cups (425 mL) drained, rinsed sauerkraut
  • 2 cups (500 mL) shredded Swiss cheese
  • 1 tbsp (15 mL) caraway seed, if desired

Steps

  • 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. 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.

  • Substitution: Any kind of mustard can be used in this dish. Varieties to try include stone-ground, Dijon, spicy, sweet-hot and honey mustard.

No nutrition information available for this recipe

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