Reuben Casserole

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Senior Cook
Jun 16, 2002
Montana, USA
Reuben Casserole

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


Chef Extraordinaire
Feb 21, 2002
North Carolina
This is a great version!!!! Thanks for posting it along with all your other great recipes.

Everything you post is greatly appreciated filus - thank you.

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