If you enjoy a hot, delicious, Reuben sandwich, you’ll love this Reuben casserole recipe. Instead of bread, it features garlic mashed potatoes – yum! 3 cups hot water 1 cup milk ¼ cup margarine or butter 1 tablespoon mustard 1 package roasted garlic mashed potatoes 1 (6 oz.) package sliced corned beef, cut into ½-inch pieces 1 (14 ½ oz.) can sauerkraut, rinsed well and drained 2 cups shredded Swiss cheese 1 tablespoon caraway seed, optional Directions Preheat oven to 350 degrees. Grease an 8×8-inch square baking dish. Heat water, milk, and margarine to rapid boil in 3-quart saucepan; remove from heat. Stir in mustard. Stir in both packets of potatoes and seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth. Spread 1 ½ cups of the potatoes into baking dish. Top with corned beef. Spoon remaining potatoes over top; spread gently. Sprinkle with cheese and caraway seeds. Bake 20 minutes.
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