| 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 |
Serve with...
Apricot-Apple Crisp
Total Time:
55 min
| 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. |
| Increase bake time to about 25 minutes. |
|
| 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. |
Nutrition Information:
240 ( 110 ); 12 g ( 5 g); 40 mg; 940 mg; 21 g ( 1 g); 13 g 4 %; 4 %; 24 %; 8 % 1 ; 1 ; 1 ; 1