| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Easy Potato Reuben Casserole

2 2/3 cups water
1/4 cup butter or margarine
1/2 teaspoon salt
1 cup milk
2 2/3 cups instant mashed potatoes
1/2 cup finely chopped peeled Granny Smith apple
1 teaspoon caraway seed
1 (14-ounce) can Bavarian-style sauerkraut, well drained
2 (2.5-ounce) packages sliced cooked corned beef, chopped
1 cup (4-ounces) cubed or shredded Swiss cheese
Paprika

1. Preheat oven to 350*F (175*C). Grease a 2-quart casserole dish; set aside.
2. 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.
3. Spoon half of potato mixture into prepared casserole. Top with corned beef and cheese. Top with remaining potato mixture.
4. Bake 20 to 25 minutes or until casserole is thoroughly heated and cheese is melted. Sprinkle with paprika.

Makes 4 servings.