Reuben Casserole

REUBEN CASSEROLE

3 cups hot water
1 cup milk
1/4 cup margarine or butter
1 Tbsp. yellow mustard
1 pkg. (7.2 oz.) roasted garlic mashed potatoes
1 pkg. (6 oz.) sliced corned beef, cut into 1/2-inch pieces
1 can (14 1/2 oz.) sauerkraut , rinsed well and drained
2 cups shredded Swiss cheese (8 ounces)
1 Tbsp. caraway seed, if desired

Heat oven to 350ºF. Grease square baking dish, 8x8x2 inches. Heat hot water, milk and margarine to rapid boil in 3-quart saucepan; remove from heat. Stir in mustard. Stir in 2 pouches Potatoes and Seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth. Spread 1 1/2 cups of the potatoes in baking dish. Top with corned beef. Spread sauerkraut over corned beef. Spoon remaining potatoes over top; spread gently. Sprinkle potatoes with cheese and caraway seed. Bake uncovered about 20 minutes or until cheese is golden brown. Makes 9 servings.

*Recipe from Betty Crocker