This one is a real departure for me. I saw it in a newsletter from BettyCrocker.com . It uses instant mashed potatoes, something I normally abhor. But I've always been a sucker for reuben sandwiches and I was curious as to how this would taste with mashed potatoes rather than the usual rye bread.
It was very easy to make. The only problem I had was with the canned sauerkraut. I rinsed and drained it in a colander but it was still too wet. I should have mashed it down good to get all of the liquid out of it. The resulting casserole was surprisingly good even with the instant mashed potatoes. I especially liked the caraway seed on the top. If you like reubens and don't mind instant mashed potatoes, give this one a try.
Verdict: Not bad, but I probably won't be making this one again.
(Source: BettyCrocker.com )
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
Heat oven to 350F. Grease square baking dish, 8x8x2 inches.
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.
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.
Bake uncovered about 20 minutes or until cheese is golden brown.
Recycle: mustard bottle, sauerkraut can