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
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Steps
1
Heat oven to 350°F. Grease or spray 2 1/2-qt baking dish.
2
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.
3
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.
4
Bake uncovered about 20 minutes or until cheese is light golden brown.
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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.
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