If you enjoy a hot, delicious, Reuben sandwich, you’ll love this Reuben casserole recipe. Instead of bread, it features garlic mashed potatoes – yum!

3 cups hot water
1 cup milk
¼ cup margarine or butter
1 tablespoon mustard
1 package roasted garlic mashed potatoes
1 (6 oz.) package sliced corned beef, cut into ½-inch pieces
1 (14 ½ oz.) can sauerkraut, rinsed well and drained
2 cups shredded Swiss cheese
1 tablespoon caraway seed, optional

Directions

Preheat oven to 350 degrees.

Grease an 8x8-inch square baking dish.

Heat water, milk, and margarine to rapid boil in 3-quart saucepan; remove from heat. Stir in mustard. Stir in both packets of potatoes and seasoning just until moistened.

Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth.

Spread 1 ½ cups of the potatoes into baking dish. Top with corned beef. Spoon remaining potatoes over top; spread gently. Sprinkle with cheese and caraway seeds.

Bake 20 minutes.

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