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