Reuben Casserole

Eastern European flavors are celebrated in this quick and easy casserole version of a favorite sandwich.

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( 198 Ratings)

198 Ratings

5 Stars 59%

4 Stars 26%

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Prep Time 10 min
Total Time 30 min
Servings 9

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.