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Hearty Reuben Potato Casserole

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    Source: cooksrecipes.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 (22-ounce) package frozen mashed potatoes (4 cups, firmly packed)

    2. 1 2/3 cups milk

    3. 1 cup sour cream

    4. 1 teaspoon caraway seed

    5. 3/4 cup (6 ounces) Wisconsin Sharp Cheddar cheese, shredded

    6. 1 (16-ounce) package refrigerated sauerkraut, rinsed and well drained

    7. 1 (5-ounce) package sliced corned beef, cut into 1/2-inch pieces*

    8. 1 cup tomato (about 2 medium), chopped, seeded

    9. 2 cups Wisconsin Havarti cheese, cut into 1/2-inch cubes

    10. 2 tablespoons fresh parsley, chopped

    Instructions Jump to Ingredients ↑

    1. Prepare potatoes according to package directions, using milk and sour cream. Stir in caraway seed, cheddar cheese and sauerkraut. Mix well. Preheat oven to 350°F (175°C). Spray 2-quart casserole dish with nonstick cooking spray. Spoon half of potato mixture into dish. Top with corned beef, chopped tomato and havarti cheese. Top with remaining potato mixture. Bake for 45 minutes or until casserole is thoroughly heated and cheese is melted. Sprinkle with parsley and serve.

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