Leftover corned beef? Turn it into a whole new tasty dish with this hearty, Reuben-style casserole. Recipe by Chef Roberto Donna.

Hearty Reuben Potato Casserole

1 (22-ounce) package frozen mashed potatoes (4 cups, firmly packed)
1 2/3 cups milk
1 cup sour cream
1 teaspoon caraway seed
3/4 cup (6 ounces) Wisconsin Sharp Cheddar cheese, shredded
1 (16-ounce) package refrigerated sauerkraut, rinsed and well drained
1 (5-ounce) package sliced corned beef, cut into 1/2-inch pieces*
1 cup tomato (about 2 medium), chopped, seeded
2 cups Wisconsin Havarti cheese, cut into 1/2-inch cubes
2 tablespoons fresh parsley, chopped

1. Prepare potatoes according to package directions, using milk and sour cream. Stir in caraway seed, cheddar cheese and sauerkraut. Mix well.
2. Preheat oven to 350°F (175°C).
3. 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.
4. Bake for 45 minutes or until casserole is thoroughly heated and cheese is melted. Sprinkle with parsley and serve.

Makes 6 servings.

*Or 1 cup corned beef, cut into 1/2-inch pieces.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.