Reuben Casserole

• 3 cups hot water
• 1 cup milk
• 1/4 cup margarine or 1/4 cup butter
• 1 tablespoon yellow mustard
• 1 (7 1/4 ounce) package instant roasted garlic mashed potatoes (dry mix)
• 1 (6 ounce) package sliced corned beef, cut into 1/2-inch pieces
• 1 (14 1/2 ounce) can sauerkraut (rinsed well and drained)
• 2 1/2 cups shredded swiss cheese (8 ounces)
• 1 tablespoon caraway seed (if desired, we leave these OUT)

1. Heat oven to 350u0b0F. Grease square baking dish, 8x8x2 inches.
2. Heat hot water, milk and margarine to rapid boil in 3-quart saucepan; remove from heat.
3. Stir in 2 pouches Potatoes and Seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Make sure the mixture is cool, or the mustard will curdle. Stir in mustard. Whip with fork until smooth.
4. Spread 1 1/2 cups of the potatoes in baking dish.
5. Top with corned beef.
6. Spread sauerkraut over corned beef.
7. Spoon remaining potatoes over top; spread gently.
8. Sprinkle potatoes with cheese and caraway seed.
9. Bake uncovered about 20 minutes or until cheese is golden brown.

water, milk, margarine, yellow mustard, garlic mashed potatoes, beef, sauerkraut, swiss cheese, caraway

Taken from www.food.com/recipe/reuben-casserole-263990 (may not work)