Eastern European flavors are celebrated in this quick and easy casserole version of a favorite sandwich.
Total: 30 min
Prep: 10 min
Bake: 20 min
Makes 9 servings
3 cups hot water
1 cup milk
1/4 cup margarine or butter
1 tablespoon yellow mustard
1 package (7.2 ounces) Betty Crocker® roasted garlic mashed potatoes
1 package (6 ounces) sliced corned beef, cut into 1/2-inch pieces
1 can (14 1/2 ounces) sauerkraut , rinsed well and drained
2 cups shredded Swiss cheese (8 ounces)
1 tablespoon caraway seed, if desired
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.
1 Serving: Calories 240 (Calories from Fat 110); Fat 12g (Saturated 5g); Cholesterol 40mg; Sodium 940mg; Potassium 130mg; Carbohydrate 21g (Dietary Fiber 1g); Protein 13g ++++ Diet Exchanges: 1 Starch; 1 High-Fat Meat; 1 Vegetable; 1 Fat