Potato reuben casserole

Yield: 1 Servings

Measure Ingredient
2⅔ cup Water
¼ cup Margarine or butter
½ teaspoon Salt
1 cup Milk
2⅔ cup Hungry Jack Mashed Potatoes
½ cup Finely chopped peeled Granny Smith apple
1 teaspoon Caraway seed
1 can (14-oz.) Bavarian-style sauerkraut, well drained
2 packs (2.5-oz.) sliced cooked corned beef, chopped
4 ounces (1 cup) cubed or shredded Swiss cheese
\N \N Paprika

Ready in 30 minutes

In large saucepan, combine water, margarine and salt. Bring to a boil over medium-high heat. Remove from heat. Add milk and potato flakes; stir with fork until of desired consistency. Stir in apple, caraway seed and sauerkraut; mix well.

Spray 2-quart microwave-safe casserole with nonstick cooking spray. Spoon half of potato mixture into spray-coated casserole. Top with corned beef and cheese. Top with remaining potato mixture. Cover; microwave on HIGH for 10 to 14 minutes or until casserole is thoroughly heated and cheese is melted.* Sprinkle with paprika. 4 (1½-cup) servings TIP: * To bake in oven, heat oven to 350 F. Bake 20 to 25 minutes or until casserole is thoroughly heated and cheese is melted.

M. Johnson Anoka, Minnesota =46inalist in the 1996 Pillsbury Bake-Off Contest

Posted to recipelu-digest Volume 01 Number 171 by "Laura J.Bettingen" <labette@...> on Oct 27, 1997

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