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Reuben Casserole

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By Betty Crocker Kitchens
Updated Jul 22, 2024
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Eastern European flavors are celebrated in this quick and easy casserole version of a favorite sandwich.

Reuben Casserole

  • Prep Time 15 min
  • Total 45 min
  • Servings 8
  • Ingredients 10
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Ingredients

  • 3 cups water
  • 1 cup milk
  • 1/3 cup butter or margarine
  • 1 tablespoon yellow mustard
  • 2 pouches 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

Instructions

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

Nutrition

Nutrition Facts are not available for this recipe

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