Eastern European flavors are celebrated in this quick and easy casserole version of a favorite sandwich.
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Prep Time 15 min Total Time 45 min Servings 8
4 cups water
1 1/2 cups milk
1/3 cup butter or margarine
1 tablespoon yellow mustard
2 pouches (4.7 oz each) 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)
4 teaspoons caraway seed, if desired
Thousand Island Dressing, if desired
Heat oven to 350ºF. Grease or spray 2 1/2-qt baking dish.
Heat water and butter to rapid boil in 3-quart saucepan; remove from heat. Stir in milk and mustard. Stir in 2 pouches potatoes just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth.
Spread about 3 cups of the potatoes in baking dish. Top with corned beef. Spread sauerkraut over corned beef and sprinkle with 2 teaspoons caraway seed, if desired. Spoon remaining potatoes over top; spread gently. Sprinkle potatoes with cheese and remaining caraway seed.
Bake uncovered about 20 minutes or until cheese is light golden brown.
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.
Source: Betty Crocker