Potato reuben casserole

0 likes 0 comments Recipe by Steve

2 Tbs mustard powder
water to mix with mustard powder
5 lbs potatoes
1 onion chopped
1 tsp salt
butter for greasing pan
2 Tbs olive oil
1 can sauerkraut
1 tsp caraway seeds
1 lb corned beef (cooked)
1 tsp pepper fresh ground
1/4 cup mayonnaise
3 Tbs ketchup
1 Tbs Worcestershire sauce
few dashes Tabasco sauce
1 lb Swiss cheese, shredded

Prep. Time → 15 min

Cook Time → 90 min

1. 1. Mix mustard powder with water till you have a slurry, and set aside.

2. 2. Grease large casserole. Cut potatoes into cubes about 3/4 inch. Put potatoes into casserole, add onions, salt, and oil and mix.

3. 3. Bake at 350 for about an hour (from a cold oven). Then turn up oven to 450 and cook for 15 minute, till potatoes and onions brown a bit. Open oven and let cool till you can handle the pan.

4. 4. Put sauerkraut over the potatoes and then sprinkle with caraway seeds.

5. 5. Chop corned beef into small pieces that will easily be scooped out of casserole with a spoon. Put this over the sauerkraut and sprinkle with pepper.

6. 6. Mix mustard mixture with mayonnaise, ketchup, Worcestershire, and Tabasco. Pour over the corned beef.

7. 7. Sprinkle cheese over all and put in oven. Turn to 450 and cook for 30 minutes (again from a cold oven) till browned.

8. Tips
You could use pre-cooked potatoes (boiled or baked) instead of cooking them in the casserole dish - then just proceed to the assembly and bake.

main courses, casserole, cheese, corned beef November 12, 2016 16:37

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