Ingredients
- 4 cups water
- 1 1/2 cups milk
- 1/3 cup butter or margarine
- 1 tablespoon yellow mustard
- 2 pouches (4.7 oz each) 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
Directions
- 1 Heat oven to 350ºF. 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.
Betty Crocker
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